Lemony Couscous Salad with Olives and Onion
From orangeramona 16 years ago
- 20 minutes to make
- Serves 6
A simple side of couscous, green olives, sauteed onion and garlic with lemon zest and lemon juice for extra goodness. It's easy, simple and cost-effective. This recipe is best if allowed to mellow overnight and served the next day.
Ingredients
- 12 oz. whole wheat couscous (1 box) shopping list
- 1 yellow onion, halved and cut into 1/4 inch wedges shopping list
- 3 heads garlic, peeled and minced shopping list
- 2 + 1 tablespoons olive oil shopping list
- 3/4 cup green olives, halved shopping list
- juice of 1 lemon shopping list
- zest of 1/2 lemon shopping list
- 1/4 cup feta or goat cheese (optional) shopping list
How to make it
- Cook couscous according to directions on box.
- In 12" saute pan, heat up 2 Tbl olive oil over medium-medium high heat.
- Add onion and saute until brown, almost burnt.
- Turn heat down to med-low and add garlic and olives and cook until garlic is golden and olives are warmed through.
- In a large bowl combine couscous, sauteed mixture, remaining Tbl of olive oil, lemon juice and zest and cheese, if using. Mix well.
- Th longer this sits, the more the flavors meld and mellow, overnight in the fridge is best. It's not a necessary step, but it does improve the flavor.
- Reheat and serve.
People Who Like This Dish 4
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