Couscous With Red Onion, Feta And Oregano
serves 2-4
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2 teaspoons olive oil
1/2 medium red onion, diced
1 cup couscous
1 1/2 cups low-sodium broth (chicken or vegetable)
1 teaspoon chopped fresh oregano
1 cup crumbled feta
prep: 5 minutes
total: 30 minutes
large saucepan with cover
1. Heat the olive oil in a large saucepan over medium-high heat. When it's hot and shimmering, add the onion. Season it lightly with salt and generously with pepper. Cook, stirring occasionally, until the onion is light brown around the edges, 5-7 minutes.
2. Stir in the couscous until combined with the onions. Pour in the broth and bring to a boil. Cover and remove the pan from the heat. Keep covered until the couscous has absorbed the broth, 10-15 minutes.
3. Fluff the couscous with a fork, stir in the oregano and feta. Cover until ready to serve.
2. Stir in the couscous until combined with the onions. Pour in the broth and bring to a boil. Cover and remove the pan from the heat. Keep covered until the couscous has absorbed the broth, 10-15 minutes.
3. Fluff the couscous with a fork, stir in the oregano and feta. Cover until ready to serve.
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