Mediterranean Couscous

Couscous is a good alternative to rice.  Popular in the Middle East and North Africa, couscous is one of the oldest varieties of pasta.  It is simple to make and instant couscous can be ready in 7 minutes. Because it doesn’t have much flavor on its own, it can be used as a blank slate and flavored by adding different herbs and vegetables.  Couscous can be used as a side dish or an entrée.

Serves: 4-6

Time:  Prep: 5 minutes, Cook: 3 minutes, Rest 5 minutes
Hardware: Measuring spoons and cups, a cutting board and knives, a bowl of cold water, a pot with a lid, a fork, and a serving bowl

Ingredients:

• 2 tablespoons + 1 tablespoon butter
• 1 ¼ cups low sodium vegetable stock
• 1 ¼ cups instant couscous
• ¼ cup sliced leeks
• 2 cloves garlic
• 1 tablespoon dried parsley
• 1 teaspoon Greek seasoning
• 6 ounces crumbled feta
• 1 tablespoon toasted pine nuts
• 1 tablespoon chopped kalamata olives

1. Slice the leek and clean it in the bowl of water. Drain thoroughly.
2. Crush the garlic.
3. Heat 2 tablespoons of butter on low with the leeks and garlic. Sauté until the garlic becomes fragrant.  This should take a minute.
4. Add the stock, parsley, and seasoning and bring to a boil.
5. Stir in the couscous.  Cover and remove from the heat.  Allow the couscous to rest for 5 minutes WITHOUT REMOVING THE LID.
6. Stir the remaining ingredients and the couscous into a serving dish.  Do not over stir or the couscous will become gummy.

Serve warm or cold.  Toss in shrimp or chicken for a meal.  I topped it with Middle Eastern Meatballs and warm Yogurt Sauce.