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Israeli Couscous with Olives, Arugula, & Feta
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
By Anna Olson
Published 2009
In the middle of winter, you sometimes need a break from potato dishes or other heavy-duty carbs. This couscous has hints of summer vibrance, but it’s a tasty side for a braised dish like a lamb stew or even Osso Buco.
Ingredients
| Israeli couscous |
Method
Bring 1¼ cups (3 10 mL) lightly salted water up to a boil. Add the couscous, stir, and reduce the heat to medium. Cook, uncovered, stirring occasionally, until all the liquid has been absorbed. Scrape the couscous into a strainer and rinse it under cold water to cool. Transfer the couscous to a bowl and toss with the olive oil to coat. Add the arugula, olives, onion, feta, celery, and lemon jui