Wednesday, March 16, 2011

Craisin and Feta Whole Wheat Cous Cous

As you are most likely aware, I basically spend my entire life carbo-loading for...well...for nothing in particular. It's just so darn fun. One of my favorite ways to get my carbs on is cous cous. Cous Cous is tiny pasta that is incredibly easy to make. All you need to do is put the cous cous in the bowl and pour boiling water over it. The cous cous plumps up and becomes tender and delicious in minutes. All you need to do is fluff it with a fork and enjoy. When I went to the store last week, I saw whole wheat cous cous and I had to try it out. My verdict...fantastic. There is a hearty flavor that really stands up to more extras, like craisins and feta. I love eating this version of a cous cous salad. The feta is salty and sharp and the craisins are sweet. The punchy cilantro rounds it out (but if you are not a cilantro fan, by all means add basil or parsley instead). This side dish goes very well with chicken, pork, and seafood. And it comes together so quickly that you can make it any weeknight.
Craisin and Feta Whole Wheat Cous Cous
1/2 cup cous cous
1/4 cup craisins
1/4 cup crumbled feta cheese
1/4 cup chopped cilantro (or basil)
olive oil
salt and pepper

1. Put the cous cous into a heat safe bowl.
2. Sprinkle with 1/2 tsp. each salt and pepper and 1 Tbs. olive oil.
3. Add craisins to the mix and stir to disperse them through.
4. Read your cous cous package to know how much water you should use with that brand. Boil water in a kettle or in the microwave and add to your bowl. Cover the bowl with a plate to keep the steam inside.
5. After the prescribed time, 4-5 minutes probably, you can remove the plate. Use a fork to fluff the cous cous to break it up.
6. Add the feta and cilantro and again use a fork to combine. Do not use a spoon because that will just make the cous cous clump together and be dense and lumpy.
You can serve it right away, but you can also let it sit and serve it at room temperature if your entrees are still cooking. Enjoy!


  1. I love this recipe! I used to make very similar couscous dish in college, but it somewhere along the way it fell out of my repertoire. I'm going to have to start making it again!

  2. Now this is my kind of recipe :)

    sidebar: How does it feel to be one step closer to being the next Alan Greenspan, Miss Corcoran Street Kitchen? SO proud of you!!!!