Email to Tammy McNiff      

Recipe Categories: tia's HOME PAGEAfghanCookery APPETIZERS Baking Beans BEVERAGES Bread BREAD BreadMachine BREAKFAST CakeMix Cakes CAKESandPIES CANDY CASSEROLES CentralEuropean Chocolate ChristmasGifts CondimentsJamsetc COOKIES CROCKPOT David DESSERTS DessertsHEALTHY FISHandSEAFOOD FrozenConvenience FRUIT Grains Health HolidayDishes IceboxCookies IceCream Indian Italian LOWFAT MakeAhead MEATS Mexican MezzeTapas Microwave MiddleEastern Muffins PASTA PASTRIES Pie POULTRY PRESSURECOOKER Quick RICE SALADandDRESSING SANDWICHES SAUCES SNACKS Snacks SoupsandStews SOUPSandSTEWS Spice_Blends Tapas Thai Vegan VEGETABLES VEGETARIAN Vietnamese

Couscous Pilaf




Source of Recipe


Tessa Long


List of Ingredients




1 cup Israel Cous Cous
2 cups vegetable stock or water
Pinch of sea salt
1 small roasted red bell pepper, small dice
2 tablespoons fresh mint, minced
2 tablespoons fresh basil, minced
¼ cup fresh feta cheese, crumbled
2 tablespoons extra virgin olive oil
¼ teaspoons black pepper
1 tablespoon red wine vinegar


Recipe



In a medium saucepan heat the cous cous, vegetable stock or water and pinch of sea salt. Place a lid on top. Bring to a boil and put the heat to low. Let cook for about 20 minutes until the cous cous is tender. Remove from heat and let stand for about 10 minutes. In a large bowl put the red bell pepper, mint, basil and feta. Add the cooked cous cous, olive oil, black pepper and red wine vinegar. Stir well and taste for salt. The feta cheese may give this dish a natural salt flavor so there may not be a need to add extra salt. Serve this dish hot or cold.