Pearl Couscous with Herbs, Vegetables, and Cheese

Technically, this makes four servings, but who makes up these guidelines? Seems like only two servings to the average mortal. Sometimes this is a whole meal on its own for me.

Calorie Content: It doesn’t make a difference. You can walk it off later.

This dish is a super comfort food, especially during the hot months. It is flavorful and easy to digest. Put some in a bowl and wash it down with a tall glass of lightly lemon-flavored ice water.

Other than the herbs, I think the pearl couscous makes the dish. Pearl couscous are a little smaller than oyster pearls and look a bit like a type of grain. (They are really little pellets of pasta.) While the smaller, sand-sized couscous will work, they just won’t carry the dish the way the larger size couscous will.

Prep the herbs and vegetables just before cooking the pearl couscous.

Ingredients:

 Musical ingredient: Van Morrison. Definitely Van Morrison

1 cup pearl couscous

¼ cup virgin olive oil plus 1 tablespoon

1 ½ cups water

1 garlic clove, minced

1 cup grape or cherry tomatoes, cut in half

1 cup cucumber, Sliced into quarter-inch rounds, then each cut into quarters

¼ cup scallions, chopped

¼ cup fresh mint, chopped

¼ cup fresh dill, chopped

¼ cup lemon juice

1 cup feta cheese, crumbled

¼ t Salt

Directions:

 1.     In a pan with 1 tablespoon of virgin olive oil, toast the dry pearl couscous over medium heat before cooking. 3 to 5 minutes.

2.     Boil water with garlic and salt. Add toasted couscous and simmer, covered, stirring occasionally. Cook until tender and all the liquid has been absorbed. 8-10 minutes.

3.     Remove from heat and fluff with a fork.

4.     Add the remaining olive oil and lemon juice. Blend in with a large spoon, making sure all the couscous is coated.

5.     Mix in all the herbs and vegetables.

6.     Sprinkle the feta cheese on top just before serving.