This Mediterranean Couscous gets wonderful flavor from chicken broth, garlic, sweet and tangy sun-dried tomatoes, salty crumbles of feta cheese, with a touch of heat from red pepper flakes. The perfect side dish to accompany any light meal or it can stand alone as a delicious vegetarian dish.
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic minced
- ½ teaspoon red pepper flakes
- ¼ cup sun-dried tomatoes If you use sun-dried tomatoes packed in oil, drain them.
- 2 cups chicken broth
- 1 cup uncooked couscous
- ¼ cup feta cheese crumbled
Heat olive oil in a medium skillet over medium-high heat. Add in garlic and red pepper flakes, sauté until fragrant (do not brown), about 1 minute.
Add in sun-dried tomatoes; sauté an additional minute. Add the chicken stock to the pan with the sun-dried tomatoes, garlic, and chili flakes. Bring to a boil.
When the broth mixture is boiling, add the uncooked couscous to the broth. Remove from heat and cover for 5 minutes.
After 5 minutes remove the lid and fluff with a fork. Add the feta cheese, season with salt and pepper, to taste; toss together.
Recipe adapted from WhitneyBond.com
To make this a vegetarian dish, simply replace the chicken broth with vegetable broth.
Calories: 246kcal | Carbohydrates: 38g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 560mg | Potassium: 401mg | Fiber: 3g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 11.4mg | Calcium: 74mg | Iron: 1.4mg
Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!