Israeli Couscous with Feta Cheese
If you are like me, you probably get bored with your standard rotation of side dishes: rice, pasta, green vegetable, potatoes. I love them all, but do crave something more interesting once in awhile. I also recently was having friends for dinner and wanted a nice side dish for fish (although this would be great with chicken too).At 4:30 that day I hadn’t even figured out my menu, and they were coming at 6:30, and then I saw the couscous in the pantry. Everything else was on hand, and that’s how the ingredients ended up in the dish. You can improvise if you have other things on hand – raisins instead of cranberries, a different cheese, or another vegetable in place of the peppers. Just be sure to use some fabulous extra virgin olive oil at the end to pull it all together.
- 1½ cups Israeli couscous, cooked and cooled slightly
- 1 large sweet pepper, diced small
- ½ cup dried cranberries
- 3 green onions, chopped
- ½ cup pine nuts, toasted
- 2 tablespoons pesto
- 2-4 tablespoons extra virgin olive oil
- 8 ounces feta cheese, diced
- Salt and pepper
- Combine the cooked couscous with the peppers, cranberries, onions, and nuts and toss together gently. Combine the pesto and oil and dress the couscous with it, adding more olive oil if desired. Stir in the feta cheese, and season with salt and pepper to taste.