Couscous can be served straight from the stove or chilled in the refrigerator. Either way it’s a delicious side for just about any dish, but absolutely perfect for a BBQ. There are two styles of couscous, the larger Israeli (pearl) which are the size of small pellets, and the smaller version pictured above.
Couscous is a staple in Mediterranean cooking, but keep in mind the diversity in this style of cuisine. Take a look at how the Mediterranean touches a wide array of countries: Spain, Italy, France, Greece, Turkey, Lebanon, Israel, Syria, Morocco, Tunisia, Egypt, and Libya. There is a big difference between a dinner in Rabat and the beaches of Greece. All are excellent. This is our take on a couscous dish that taps into a host of flavors.
- 2 cups of couscous
- 1 quart of homemade chicken stock (a carton from your supermarket will be fine as well)
- 4 tablespoons of unsalted butter
- 1 teaspoon kosher salt
- 2 red hot chili peppers, quartered (keep the seeds)
- Zest of two lemons
- 1/2 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- 1 bunch scallions, chopped down to the white stem
- 1 cup feta cheese in brine, drained and crumbled
- Kosher salt and freshly ground black pepper to taste
- You can serve with lemon wedges if you like
- Bring the stock, butter, salt and chili peppers to a boil. Add the couscous and return to a boil. Take off the heat and cover, let sit for 7-8 minutes, then remove lid and discard the red chili peppers. Make sure you get all 8 chunks or someone might hit the floor if they bite into one.
- In a small bowl, whisk together the lemon zest & juice and olive oil, then add to the couscous and stir in immediately after cooking until absorbed. Let cool for 20 minutes and add the scallions and feta. Season to taste and either serve or refrigerate. You can serve chilled or at room temperature.
- Finish off the dish with more chopped scallions, crumbled feta and lemon wedges.
Here are some other dishes with one of our favorite cheeses: Feta!
Light summer couscous served cold in summertime makes a great side to just about anything. This is a very easy and quick dish to make with fresh herbs and lemon to compliment the brined feta cheese and tricolor couscous. Ingredients 1 quart homemade chicken stock (or quality store or butcher shop made stock) 4 tablespoonsContinue Reading
This is as much of an hors d’oeuvre as a salad to start a meal. Watermelons are in season from May until September and this dish really pops when the melons are at their best and the feta is of high quality. Of course, you do not need to spend an hour creating a checkerboardContinue Reading
A little tapenade can go a long way, and is an amazing hors d’ouvre paired with cocktails. I find it best served with thin crackers or crostini so the dip takes center stage. When in a pinch, Whole Foods has a tapenade in their olive bar that will work in a hurry, though the addedContinue Reading
One of my favorite Greek dishes is shrimp with baked feta, which is often served in a tangy tomato sauce and makes for fantastic small plates for a casual meal. I say casual because to properly cook the shrimp, you’ll need leave the shells and heads on, which makes for a mess best saved forContinue Reading
This is a delicious, simple and flavorful first course or side dish for just about any meal. The grilling of onions and jalapeños mellows their kick and makes for a great dish. Ingredients 3 of each, red, yellow and orange bell peppers, cut in thirds, cored and seeded 1 large red onion, peeled and cutContinue Reading
Simple. Quick. Delicious. When summer comes around and the garden grown (or from a farmer’s market) tomatoes are at their peak its time to find just about every way possible to serve them. I like to cut them in thick slices and sprinkle fresh basil, good feta, olive oil and a little sherry vinegar. NeverContinue Reading
As you might have guessed or are soon to learn, spinach, feta and herbs are staples in my kitchen. I also am a huge fan of Mac ‘n Cheese but not so much in the summer mostly because I am grow tired of it after a long winter of making it all the time. AsContinue Reading
We decided to kick-off Memorial Day weekend with some simple herbed chicken burgers that are full of flavor and very easy to make. This serves 5 people. Ingredients for the 🐔 Burger 2 pounds ground chicken 2 tablespoons of Chimichurri Rub, or dried oregano 1/2 cup parmasean cheese, freshly grated 1/2 cup chopped basil, chopped 1/4 cupContinue Reading
This is a simple recipe, especially if you have leftover Lamb Chili from the night before or you were smart enough to make extra and freeze it for future meals. The concept for this dish derives from the Seacoast of NH, one of the many places that I lived that had a huge influence in my cooking.Continue Reading
I love chili, but not to the extent that it deserves half a day of work and 50 ingredients, some of which must come from specialty stores. So this is an easy, tasty and different take on Chili that brings Tex-Mex and Greek cooking to a crossroads. Serves 8 people Ingredients 2 cups red onions,Continue Reading