To be honest with you, I should call this ‘kitchen sink couscous’.
I made some Isreali Couscous with no real plans on what to do with it, so while it was cooking, I opened the fridge and began grabbing.
I had a bit of feta, a few grape tomatoes, 1/2 can or so of chickpeas in a bowl, a few leaves of baby spinach, about a dozen olives, 1/2 a carrot, a bit of onion and a handful of baby peas sitting around.
Toss some grapeseed and lemon on top, a voila, a fantastic and healthy side dish salad.
Cooked Isreali couscous
1 cup crumbled feta
6 or more grape tomatoes
1/2 can or so of chickpeas
1 cup of baby spinach leaves
Dozen olives, pitted
1/2 a carrot, chopped
1/4 cup chopped onion
1/4 cup baby peas
Lemon or vinegar
1. Cook the couscous according to package directions.
2. Meanwhile, prepare remaining ingredients. Combine and drizzle olive oil and either lemon juice or vinegar. Mix well.