Project Description

Recipe Ingredients:

  • 1 1/4 cups water or chicken broth

  • 5 tablespoons olive oil, divided

  • 1 cup couscous

  • 3 cups cooked* or 2 cans (15 oz. each) blackeyes, drained

    *1 cup dry makes 3 cups cooked.

  • 3/4 cup crumbled feta cheese

  • 1/3 cup minced red onion

  • 1/3 cup chopped fresh mint

  • 1/3 cup lemon juice

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

Instructions

In a covered saucepan, bring to boil water or broth and 1 tablespoon olive oil. Stir in couscous; cover and remove from heat. Let stand 5 minutes.

Meanwhile, in a large bowl mix 4 tablespoons olive oil with blackeyes and remaining ingredients. Fluff couscous with a fork; gently mix warm couscous into salad. Refrigerate 30 minutes before serving. Makes: 7 cups. Serves 6-8.