So, I was in need of a side dish to go alongside some cedar-planked drum I was planning to cook. I wanted to do something with my whole wheat Israeli couscous, but what?
Thinking back to recipes I’ve made in the past, I decided to make up a recipe and see if it would work. Well, I’m happy to report that it was TASTY!! It worked really well with the fish, but would work as a side to almost anything. Enjoy!
Whole wheat Israeli couscous with feta & vinaigrette
A Karen original recipe
1 cup whole wheat Israeli (or pearl) couscous
1 1/4 cup water
1 Tbsp olive oil
1 Tbsp sherry vinegar
1 clove garlic, crushed
1 Tbsp freshly chopped thyme
1 oz fat free feta
In a medium saucepan, bring couscous and water to a boil. Reduce heat, cover, and simmer for 8-10 min, or until water is absorbed.
Meanwhile, mix olive oil, vinegar, garlic, thyme, salt, & pepper. Set aside.
When couscous is cooked (and still hot), toss with vinaigrette. Let cool slightly, then add feta.
Total Fat: 4.1 g
Cholesterol: 7.5 mg
Sodium: 159.7 mg
Total Carbs: 29.2 g
Dietary Fiber: 4.6 g
Protein: 6.8 g