Couscous with Feta and Pinenuts
This lemon-seasoned couscous, strewn with pine nuts, diced tomato and green onions, parsley and feta cheese, makes a hearty side dish or light entrée.
2 cups vegetable stock
2 tablespoons unsalted butter
1 1/2 cups couscous
1/4 cup pine nuts
8 ounces Wisconsin Feta cheese, diced
1 large tomato, diced
2 green onions, sliced
1/4 cup parsley, finely chopped
1/3 cup olive oil
1/3 cup fresh lemon juice
1 teaspoon ground black pepper
1 teaspoon sea salt
- In medium saucepan, bring vegetable stock and butter to a boil. Add couscous and stir. Cover and let stand until all moisture is absorbed, about 5 minutes. Fluff with a fork, and chill.
- Preheat oven to 400°F (205°C).
- Toast pine nuts on an ungreased cookie sheet for 3 to 5 minutes, until golden.
- When couscous has cooled, add all remaining ingredients and mix. Serve immediately or refrigerate until ready to serve.
Makes 8 servings.
Adapted recipe courtesy of Wisconsin Milk Marketing Board, Inc.