Couscous Feta Pilaf
Total time: 15 minutes
The best thing about couscous (besides the taste) is that it requires no cooking - just hot stock. Then add anything that suits your fancy!
Ingredients:
- 1/2 cup couscous, 90gr, 3.2oz
- 3/4 cup chicken broth, 170gr, 6oz
- 6 cherry tomatoes, 45gr, 1.6oz
- 6 olives, 15gr, .53oz
- 1 ounce (30gr) feta, 30gr, 1oz
- 1 tbs snipped chives
- 1 tbs snipped basil
- 2 tsp good olive oil, 9gr, .32oz
Instructions:
- Heat chicken broth to a boil.
- Put couscous in a medium bowl.
- When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
- Snip herbs.
- Cut cherry tomatoes in half.
- Pit olives if needed, then cut in half.
- Crumble feta.
- When couscous is ready, uncover, add remaining ingredients, including olive oil, fluff gently with a fork to combine and serve.
Note: The easiest way to pit olives is to lay them on a cutting board or counter, put the blade of a large knife flat on top and whack the flat blade with the heel of your palm. The olive will split, and you can remove the pit.
This is also the easiest way to peel garlic.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
