Couscous with Feta and Oregano
Couscous is a Mediterranean grain that requires no cooking, only soaking in boiling water. It is versatile as it can be incorporated into hot or cold preparations and served as salad, main course or a side dish. This recipe is for a quick and flavorful salad made by soaking the grains in the dressing ingredients to fluff them up and then tossing in a few additional ingredients to add layers of flavours and textures. Don’t limit yourself to the recipe as presented. You can add cucumbers, artichokes, peppers, celery, fennel or other vegetables as you wish.
1 cup couscous
1/2 cup vegetable stock, boiling
1/3 cup olive oil
Juice of 2 lemons
12 cherry tomatoes, diced
1/2 cup chopped parsley
2 green onions, chopped
1 tablespoon Greek oregano, dried
1 teaspoon salt or as needed
1/2 cup Greek feta
Place couscous in a bowl, add boiling stock, olive oil and lemon juice and let sit until the grains absorb all the liquids and plump up.
Add cherry tomatoes, parsley, green onion, oregano and salt. Stir gently to blend ingredients.
Add the feta, reserving a few crumbles for garnish. Stir to distribute the cheese into the salad. Taste and correct seasoning.
Pile in individual salad bowls or a platter, drizzle with a bit of additional olive oil and reserved cheese.
Serve at room temperature with pita triangles or good crusty bread.