Where Morocco and Greece meet
The blend of tastes and of cultures in this simple recipe is delightful. My son loves to eat this refreshing salad at school for lunch, and I love the fact that it takes me 5 minutes to prepare this healthful lunch. This healthful and colorful dish travels well and stays fresh for several days, making it perfect to serve at picnics or potlucks.
- 1 cup of cooked whole wheat couscous
- 4 ounces of crumbled feta cheese
- ½ cup chopped roasted red peppers
- 1 tablespoon olive oil
- Optional: salt
- Optional: pitted olives
- Optional: ½ cup fresh mint leaves
- Cook couscous following package directions – which generally are to add couscous to twice the volume of boiling water with a tablespoon of olive oil. Take off the heat and let sit for 10 minutes before fluffing it with a fork and let it cool.
- Once the couscous is cool, fold in the feta, red peppers, mint, oil, and pepper.
- Refrigerate. And serve when cool.
I skip the salt, because I find the feta salty enough– but obviously that is a matter of taste. Serve with a glass of cold mint tea. As the week goes by, I adjust the amount of feta and peppers — which seem to disappear faster than the couscous.