Feta and Olive Couscous Salad
Sure, packaged couscous is convenient, but it comes out mushy, and the packaged spices are second-rate. With a clever technique and a few mix-ins, our couscous is consistently fluffy and flavorful.
Why This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
You can eat the salad immediately, but it will improve if you let the flavors meld for 30 minutes or so.
Instructions
1.
Melt butter in medium saucepan over medium-high heat. Stir in garlic and cook until fragrant, about 30 seconds. Add couscous and cook, stirring frequently, until grains begin to brown, about 5 minutes. Add water, broth, and 1 teaspoon salt; stir briefly to combine, cover, and remove pan from heat. Let stand until liquid is absorbed and couscous is tender, about 7 minutes. Uncover and fluff couscous with fork.
2.
Combine feta, cucumber, olives, almonds, onion, oil, parsley, and lemon juice in large bowl. Stir in couscous until well combined. Season with salt and pepper to taste. Serve.
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