Wednesday, March 16, 2011

Whole Wheat Couscous with Feta and Dill

I always have whole wheat couscous in my cabinet because it's one of the quickest cooking grains out there and is a great palate for all different kinds of flavors. This dish was created one to accompany garlic shrimp on a busy night where I didn't have time or energy to search for recipes or put together anything complicated. A quick scan of my fridge revealed the irresistible flavor pair of fresh dill and feta, which I perked up with a bit of lemon juice and tossed in with the couscous for a quick and flavorful side. If you don't have any fresh dill, throw in whatever other fresh herbs you happen to have in hand. Tired of peanut butter and jelly for lunch? This is also a great make-ahead dish that is nearly as delicious the next day, warm or cold.

Whole Wheat Couscous with Feta and Dill
serves 4

1 (8-ounce) package whole wheat couscous
1 tablespoon extra-virgin olive oil
Kosher salt
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon lemon zest
Freshly ground black pepper
2 tablespoons chopped fresh dill, plus more for garnish
1/2 cup crumbled feta cheese

1. Bring 1 1/2 cups water and olive oil to a boil in a medium saucepan. Remove from heat, stir in couscous, lemon juice, and lemon zest, cover, and set aside for 5 minutes.

2. Fluff couscous with a fork and mix in dill. Divide couscous mixture among four bowls or plates and top with feta cheese and additional dill. Serve warm.

No comments:

Post a Comment