Mediterranean couscous

 

 I love couscous, and I really love it made this way. Jessica, Joy and Annie I think you will like this recipe. I have added other ingredients to my liking. There are 2 kitchen utensils I like to use that i like to use.


 If you like to dice and have everything uniform in size, I like this hand held chopper. I chop the zuchinni into 2 inch sections and place it into the chopper. Press down  and open you will have sliced zuchinni. Take these slices and place in the chopper again..now you will have matchstick size zuchinni...put it in again and now you have diced zuchini...I do this with the onion and tomato.

  Now for the basil and mint, I like to use a mezzaluna knife. Roll the basil leaves together and rock the mezzaluna back and forth, chopping through the layers. Keep on chopping until you have a fine mince of the herbs. Do the same with the mint.

2 roma tomatoes
1  near east box couscous
1/2 zuchhini diced
1/3 diced red onion
3/4 cup feta cheese
2 T fresh lemon juice
3 T olive oil
1/2 cup fresh basil thinly sliced
2 garlic cloves minced
1/4 ts salt and pepper
1/4 finely chopped fresh mint
1/2 sliced olives of your choice(pitted)

Prepare the couscous according to package directions. Cool. Dice zuchhini, onion, tomatoes, olives. Mince garlic, basil and mint. Place the couscous in a medium size bowl with the zuchhini, onion, tomatoes, olives, garlic, feta cheese, basil and mint. Mix together. Add lemon juice, olive oil and seasonings. Refrigerate for 2 to 3 hours. Enjoy alone or with a bed of lettuce.