Couscous with Feta 'n' Tomatoes Recipe

4 1 3
Couscous with Feta 'n' Tomatoes Recipe
Couscous with Feta 'n' Tomatoes Recipe photo by Taste of Home
Publisher Photo

Couscous with Feta 'n' Tomatoes Recipe

Read Reviews
4 1 3
Publisher Photo
This light and lovely side dish features a great blend of tangy flavors mellowed by easy-to-cook couscous. It really comes together in a snap. —Josephine Piro of Easton, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 cup boiling water
  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 1 can (14-1/2 ounces) vegetable broth
  • 1-1/4 cups uncooked couscous
  • 1/2 cup crumbled feta cheese
  • 1/4 cup minced fresh parsley
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 3 teaspoons lemon juice
  • 1 teaspoon water
  • 1 teaspoon olive oil

Directions

In a small bowl, pour boiling water over tomatoes; let stand for 5 minutes. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; let stand, covered, for 5 minutes or until broth is absorbed.
Drain and chop tomatoes; add to couscous. Gently stir in the remaining ingredients. Serve warm or chilled. Yield: 6 servings.
Originally published as Couscous with Feta 'n' Tomatoes in Healthy Cooking June/July 2008, p15

Nutritional Facts

3/4 cup: 187 calories, 3g fat (1g saturated fat), 5mg cholesterol, 481mg sodium, 33g carbohydrate (3g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 1 cup boiling water
  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 1 can (14-1/2 ounces) vegetable broth
  • 1-1/4 cups uncooked couscous
  • 1/2 cup crumbled feta cheese
  • 1/4 cup minced fresh parsley
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 3 teaspoons lemon juice
  • 1 teaspoon water
  • 1 teaspoon olive oil
  1. In a small bowl, pour boiling water over tomatoes; let stand for 5 minutes. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; let stand, covered, for 5 minutes or until broth is absorbed.
  2. Drain and chop tomatoes; add to couscous. Gently stir in the remaining ingredients. Serve warm or chilled. Yield: 6 servings.
Originally published as Couscous with Feta 'n' Tomatoes in Healthy Cooking June/July 2008, p15

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCouscous with Feta 'n' Tomatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Pinstripes User ID: 3468767 122808
Reviewed Oct. 10, 2008

"Delicious, and very quick and easy to make. A great new way to make couscous."

Loading Image