Mediterranean Couscous
Because plain old brown rice can get a little bit boring. This one comes together in 10 minutes or less. I've also added a "Recipe Remix" for a cold, zesty couscous salad.
You'll Need:
1/2 cup whole grain couscous
1 large zucchini, diced
1/4 cup chopped walnuts
1/4 cup reduced fat feta cheese crumbles
olive oil
salt + pepper
Here's How:
1. Cook the couscous according to package instructions. (Bring 1/2 cup water to a boil. Add 1/2 tsp salt and a drizzle of olive oil. Stir in the couscous and turn off the stove. Cover for 5 minutes.)
2. Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the chopped zucchini and cook for 3-5 minutes, until they are golden brown and slightly soft. Season with salt and pepper.
3. In a serving dish or large bowl, toss together the cooked couscous, zucchini, walnuts and feta cheese. Serve.
1/2 cup whole grain couscous
1 large zucchini, diced
1/4 cup chopped walnuts
1/4 cup reduced fat feta cheese crumbles
olive oil
salt + pepper
Here's How:
1. Cook the couscous according to package instructions. (Bring 1/2 cup water to a boil. Add 1/2 tsp salt and a drizzle of olive oil. Stir in the couscous and turn off the stove. Cover for 5 minutes.)
2. Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the chopped zucchini and cook for 3-5 minutes, until they are golden brown and slightly soft. Season with salt and pepper.
3. In a serving dish or large bowl, toss together the cooked couscous, zucchini, walnuts and feta cheese. Serve.
Recipe Remix: Make it a Salad!
Step 4: Add 1/4 cup dried cranberries, the juice of 1/2 lemon plus an extra 1/2 tbsp of olive oil. Serve cold.
Step 4: Add 1/4 cup dried cranberries, the juice of 1/2 lemon plus an extra 1/2 tbsp of olive oil. Serve cold.
