This Mediterranean Couscous gets wonderful flavor from chicken broth, sweet and tangy sun-dried tomatoes, feta cheese and a touch of heat red pepper flakes. |
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Mediterranean Couscous

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.
Course Main Course, Side Dish
Cuisine Mediterranean
Keyword couscous, Mediterranean
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 4
Calories 246kcal
Author David & Debbie Spivey


  • 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
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
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