Recipe courtesy of Bobby Deen
Print
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 cup uncooked whole wheat couscous
  • 2 ounces feta cheese, crumbled
  • 1 cup cherry tomatoes, quartered
  • 1 tablespoon olive oil
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  • 9 pitted kalamata olives, chopped
  • 2 Kirby or Persian cucumbers, chopped
  • 1/2 lemon, juiced

Directions

Watch how to make this recipe.

In a medium saucepan, bring 1 1/2 cups of water to a boil. Stir in the couscous. Remove from the heat, cover, and let stand for 5 minutes. Uncover and fluff with a fork. Add the feta, tomatoes, olive oil, salt, pepper, olives, cucumbers and lemon juice. Toss until combined. Serve hot or at room temperature. 

Nutritional Analysis (per serving): 190 calories; 6 grams total fat

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