Jen's Greek Couscous Salad

This is a recipe I created when I needed something to take to a family get-together. It can be made ahead, so you just grab it and go! You can prepare all ingredients and refrigerate separately, then mix together before serving, but this recipe keeps well too!

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 365 Calories

Ingredients

• ½ cup olive oil
• 2 ½ cups water
• salt and ground black pepper to taste
• ½ cup crumbled feta cheese
• 1 cup cherry tomatoes, halved
• lemon, juiced
• 1 cup kalamata olives, pitted and halved
• 2 cups Israeli couscous
• 1 red bell pepper, cut into 1/4-by-2-inch strips
• 1 yellow bell pepper, cut into 1/4-by-2-inch strips

Recipe Instructions

Step 1

Bring water to a boil in a saucepan; add couscous and return mixture to a boil. Place a lid on the saucepan, reduce heat to low, and cook at a simmer until couscous is tender and the water is absorbed, about 10 minutes. Transfer couscous to a bowl.

Step 2

Heat a skillet over medium heat. Cook red bell pepper and yellow bell pepper strips in the hot skillet until soft and slightly charred, about 5 minutes; add to couscous and stir.

Step 3

Whisk olive oil and lemon juice together in a bowl; season with salt and pepper. Drizzle oil mixture over the couscous mixture and stir to coat. Gently stir tomatoes, olives, and feta cheese through the couscous.