Mediterranean Couscous

Made with couscous, tomatoes and olives, this plant-based dish works as both a warm dinner and a cold salad for the next day’s lunch.

Serves: 4Prep: 15 minutesCook: 10 minutesTotal: 25 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 1⁄4 cup olive oil
  • 10 ounces grape tomatoes, cut in half
  • 1⁄2 cup sliced green and/or Kalamata olives
  • 1 tablespoon capers
  • 3 cloves garlic, sliced
  • 2 cups water
  • 1 1⁄2 cups couscous
  • 1⁄2 teaspoon salt
  • 2 1⁄2 ounces Simple Truth Organic™ Baby Arugula
  • 3 tablespoons lemon juice
  • 2 tablespoons dill, chopped
  • 2 tablespoons mint, chopped

Directions

  • In small saucepan over medium to medium-low heat, combine olive oil, tomatoes, olives, capers and garlic.
  • Cook 10-12 minutes or until tomatoes have softened and slumped.
  • Meanwhile, in saucepan, bring water and salt to boil. Stir in couscous; cover. Remove from heat. Let stand 5 minutes.
  • Using fork, fluff couscous. Add tomato sauce, arugula, lemon juice, dill and mint; toss to combine. Adjust seasoning to taste.
  • Refrigerate leftovers.