Herbed Garden Couscous Recipe

A garden of fresh vegetables and herbs are featured in this tasty couscous recipe that could be served as a side dish for a dinnertime meal or on its own as a light lunch. Tomatoes, cucumbers, sweet peppers, chives, mint, and oregano are some of the good things included in this dish. Top the couscous with crumbled feta cheese and coarsely chopped walnuts for extra flavor and texture.

Ingredients

1 cup whole wheat or plain couscous
2 cups cherry tomatoes, halved
1 medium cucumber, coarsely chopped
1 medium green sweet pepper, coarsely chopped
1/2 cup snipped fresh chives
1/4 cup snipped fresh Italian (flat-leaf) parsley
1/4 cup snipped fresh mint
1/4 cup snipped fresh oregano
1/3 cup balsamic vinegar
1/3 cup olive oil
2 tsp. sugar
1/2 cup crumbled feta cheese
1/2 cup coarsely chopped walnuts, toasted

Directions

1. Cook couscous according to package directions. Fluff with a fork.

2. Meanwhile, in large bowl combine tomatoes, cucumber, sweet pepper, chives, parsley, mint, and oregano. Fold in couscous.

3. In a small bowl whisk together the balsamic vinegar, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pour over couscous mixture and toss to combine. Spoon into serving bowl or cover and chill up to 24 hours. To serve, top with feta cheese and walnuts. Makes 12 side-dish servings.

recipe source BHG.com