Lemony Couscous Salad With Olives And Onion |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
A simple side of couscous, green olives, sauteed onion and garlic with lemon zest and lemon juice for extra goodness. It's easy, simple and cost-effective. This recipe is best if allowed to mellow overnight and served the next day. Ingredients:
12 oz. whole wheat couscous (1 box) |
1 yellow onion, halved and cut into 1/4 inch wedges |
3 heads garlic, peeled and minced |
2 + 1 tablespoons olive oil |
3/4 cup green olives, halved |
juice of 1 lemon |
zest of 1/2 lemon |
1/4 cup feta or goat cheese (optional) |
Directions:
1. Cook couscous according to directions on box.
2. In 12 saute pan, heat up 2 Tbl olive oil over medium-medium high heat.
3. Add onion and saute until brown, almost burnt.
4. Turn heat down to med-low and add garlic and olives and cook until garlic is golden and olives are warmed through.
5. In a large bowl combine couscous, sauteed mixture, remaining Tbl of olive oil, lemon juice and zest and cheese, if using. Mix well.
6. Th longer this sits, the more the flavors meld and mellow, overnight in the fridge is best. It's not a necessary step, but it does improve the flavor.
7. Reheat and serve.
|
|