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Couscous with Feta ‘n’ Tomatoes

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 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


  • 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.
Nutrition 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.

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Average Rating:
  • KWhitehead
    Jan 22, 2010

    No comment left

  • Pinstripes
    Oct 10, 2008

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

  • berri80
    Oct 1, 2008

    No comment left