Greek Couscous Bowls
Ingredients
The couscous
-
8
ounces
Israeli couscous
-
2
tablespoons
olive oil
-
2
tablespoons
lemon juice
-
½
cup
chopped fresh dill
The toppings
-
2
cups
sliced tomatoes
-
2
cups
thinly sliced cucumbers
-
½
cup
kalamata olives, halved
-
¼
cup
thinly sliced red onion
-
½
cup
crumbled feta cheese
-
to taste
salt and pepper
-
to serve
lemon wedges, coarse salt, dill sprigs, and olive oil
Instructions
- Prepare the Israeli couscous according to package instructions, omitting salt.
- Stir in salt and pepper into the prepared couscous.
- Add lemon juice, olive oil, and dill to the couscous and mix well.
- Divide the couscous into 4 bowls.
- Top each bowl evenly with tomatoes, cucumbers, olives, red onion, and feta.
- Sprinkle with coarse salt and drizzle with olive oil.
- Garnish with dill sprigs and serve with lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
374
Total fat
14g
Total carbohydrates
50g
Total protein
11g
Sodium
486mg
Cholesterol
16mg
You might also like