Mediterranean Cous Cous Salad
My lunch today. An easy, heathy, vegetarian but well-rounded and filling recipe, great for anytime of year.
Ingredients:
1 box Cous Cous - I picked an Israeli cous cous out for this - the kind that look like little pearls. I love the texture and this brand happened to have a little bit more protein in it - maybe 5-6 g. in a serving.
1 Cup frozen baby peas
4 tablespoons minced or julienned sun dried tomatoes in olive oil
1/2 Cup feta cheese, crumbled (or more if you like)
¼ – ½ Cup fresh mint, coarsely chopped (or just ripped)
Salt and pepper to taste (this is clearly a throw-it-all-in-how-you-like-it type of recipe)
Directions:
Salt 1 1/2 cups of water in a large pot and bring to a boil. Add the cous cous, remove from heat and let sit for 5 minutes or until no liquid remains. Stir in the peas (they’ll unfreeze right in the pot if you don’t have time to de-freeze them, don’t worry), mint, and sun dried tomatoes, allowing a bit of the oil from the tomatoes to go into the pan as well. Fold in the feta cheese last, making sure you don’t crumble it up too fine as you stir it in. Otherwise, how will you enjoy big chunks of salty feta? Season to taste with salt and pepper. Can be served hot or cold with a lemon wedge on the side. If you wanna go CRAZY, you can also add in some chickpeas for more protein, or chopped olives or capers for added salty/briny flavor. I didn’t have either last night so simpleton version it was. Hope you enjoy, dudes!
