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  • Couscous Medley

    1 vote
    Couscous Medley
    Prep: 15 min Cook: 3 min Servings: 5
    by Vivien
    35 recipes
    >
    Vegetarian side-dish or vegetarian potluck dish; good for picnics as well. For dinner, serve with shish kebab, or barbecued lamb or roast chicken

    Ingredients

    • 11 oz couscous (1 box)
    • 2 cups low-salt chicken broth
    • 3 tablespoons extra-virgin olive oil
    • 5 tablespoons tomato paste
    • 1 1/4 tablespoons lemon juice
    • 1/2 tablespoons salt
    • 1/4 teaspoon pepper
    • 1 medium cucumber, peeled, diced medium squares
    • 10 cherry tomatoes: cut 4 tomatoes in quarters; cut 6 tomatoes longitudinally in half for the garnish
    • 5-6 stalks of cilantro (use leaves only)
    • 3 tablespoons crumbled gorgonzola cheese (option: or feta cheese)

    Directions

    1. 1. Bring to a low boil 2 cups of low salt chicken broth with 1 tablespoon of olive oil.
    2. Add 11 oz of couscous and turn off the heat. Cook for 3-4 minutes and fluff the couscous with a fork.
    3. Add 5 tablespoons tomato paste, lemon juice, 2 tablespoons of olive oil, 1/2 tablespoon salt, 2 tablespoons of olive oil, and mix together.
    4. Mix in diced cucumber, 1 tablespoon of gorgonzola cheese, 4 tomatoes quartered.
    5. Arrange couscous mix in a bowl. Garnish with the tomato halves, cilantro leaves, and sprinkle the 2 remaining tablespoons of gorgonzola cheese

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