Israeli Couscous with feta and herb vinaigrette
1 cup Israeli couscous
1 cup chicken broth
1 cup water
1/4 tsp salt
dash of crushed red pepper
Dressing:
1 1/2 tsp red wine vinegar
1/2 tsp chopped fresh thyme
1/2 tsp chopped fresh rosemary
1 small garlic clove, minced
1/8 tsp salt
dash black pepper
1 tbsp extra virgin olive oil
feta to taste
Heat 1 tbsp oil in a saucepan and toast couscous for about 3 minutes. Add water, broth, and red pepper. Bring to a boil. Reduce to a simmer and cover. Simmer for about 12 minutes, or according to package instructions. Remove from heat and let stand, covered, for 10 minutes.
Whisk together dressing ingredients and drizzle over finished couscous. Combine with feta. Serve hot or cold.
*also great with roasted vegetables mixed in it!!
**I went searching for a recipe variation of this to see who else has made a similar recipe, and it is in a bunch of different places. Seems as though maybe Bobby Flay started it, although I see lots of variations!
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