Fluffy couscous tossed with blistered cherry tomatoes, balsamic vinegar, olive oil, herbs, and creamy feta for a bright, savory finish.
By james
Servings
4
1 cup couscous
1.25 cup water
2 cup cherry tomatoes
3 tbsp olive oil
2 tbsp balsamic vinegar
2 clove garlic
1 tsp dried oregano
0.25 cup fresh parsley
0.75 cup feta
0.75 tsp salt
0.5 tsp black pepper
Calories
244 kcal
Protein
7g
Carbs
17g
Fat
17g
Fiber
1g
Sugar
1g
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Couscous
1. Bring water, half of the olive oil, and half of the salt to a boil in a medium saucepan. Stir in couscous, cover, remove from the heat, and let stand for 5 minutes.
1 cup couscous,
1.2 cup water,
1.5 tbsp olive oil,
0.4 tsp salt
2. Fluff the couscous with a fork and leave it uncovered while you prepare the tomatoes.
1 cup couscous
Tomatoes
3. Heat the remaining olive oil in a large skillet over medium-high heat. Add cherry tomatoes and cook for 5 to 7 minutes, shaking the pan occasionally, until blistered and softened.
2 cup cherry tomatoes,
3 tbsp olive oil
4. Add garlic, dried oregano, the remaining salt, and black pepper. Cook for 30 seconds until fragrant, then add balsamic vinegar and cook for 1 minute until glossy and lightly reduced.
By james