Mediterranean Couscous by Dr Andrew Weil
Dr. Andrew Weil's Mediterranean Couscous recipe is a vibrant, flavor-packed dish that combines fluffy couscous with an array of fresh vegetables, zesty herbs, and briny kalamata olives for a taste of the Mediterranean in every bite. Light yet satisfying, this dish is drizzled with a tangy olive oil and lemon dressing, perfectly complemented by creamy crumbled feta cheese. Ready in just 25 minutes, this quick and healthy recipe is ideal as a refreshing side dish or a light vegetarian main course. Bursting with wholesome ingredients like cherry tomatoes, red bell pepper, cucumber, and parsley, it’s as nutrient-packed as it is delicious. Serve it chilled or at room temperature for an effortlessly elegant addition to your meal lineup. Perfect for anyone seeking a Mediterranean couscous recipe that balances bold flavors with wellness-focused ingredients!
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 2 tablespoons olive oil
- 0.5 cup (chopped) red onion
- 1 (small, diced) red bell pepper
- 0.5 cup (diced) cucumber
- 1 cup (halved) cherry tomatoes
- 0.25 cup (sliced) kalamata olives
- 0.25 cup (chopped) parsley
- 3 tablespoons lemon juice
- 1 clove (minced) garlic
- 0.5 cup (crumbled) feta cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium saucepan, heat the vegetable broth over medium heat until it comes to a boil.
Add the couscous to the boiling broth, stir, cover with a lid, and remove from heat. Let it sit for 5 minutes to absorb the liquid.
Once the couscous has absorbed the broth, fluff it with a fork and allow it to cool to room temperature.
While the couscous cools, prepare the vegetables by chopping the onion, dicing the red bell pepper and cucumber, halving the cherry tomatoes, and slicing the kalamata olives.
In a large mixing bowl, combine the cooled couscous, chopped vegetables, and parsley.
In a small jar or bowl, mix together the olive oil, lemon juice, minced garlic, salt, and black pepper to create a dressing. Shake or whisk until well combined.
Pour the dressing over the couscous and vegetables, and toss everything together until evenly coated.
Gently fold in the crumbled feta cheese, being careful not to break it up too much.
Adjust seasoning with additional salt and pepper, if needed.
Serve immediately at room temperature or chill in the refrigerator for 30 minutes to allow the flavors to meld before serving.
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3776 mg | 164% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 17.6 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 563 mg | 43% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
