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“A healthy and nutritious summery side dish. This has been a hit at potlucks and campsites as well as family dinners - just scale the recipe to the number of servings you need. Quick and easy, and great for leftovers as well! Add or change ingredients as you prefer - halved cherry tomatoes, diced cucumber, drained canned corn... even add some tuna, chicken, or ham. Play with your favourite flavours in this versatile recipe!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 cup whole wheat couscous (regular couscous also works)
  • 1 cup chicken stock
  • 14 cup garlic-infused olive oil or 14 cup fat-free Italian salad dressing
  • 12 cup green onion, thinly sliced
  • 12 cup red bell pepper, finely chopped
  • 12 cup reduced-fat feta cheese, crumbled
  • 2 tablespoons fresh basil, chopped
  • salt & freshly ground black pepper, to taste

Directions

  1. To make your own garlic-infused olive oil: Thinly slice two cloves of garlic. Add to a small saucepan with olive oil. Heat on medium-low until garlic just begins to brown - do not burn garlic! Remove from heat and use a slotted spoon to remove garlic from oil. Discard garlic slices. Set aside oil.
  2. In a medium saucepan, bring chicken stock to a boil.
  3. Remove from heat and stir in couscous. Cover and let stand for 5 minutes.
  4. Fluff couscous with a fork. One at a time, stir in the remaining ingredients (starting with oil/dressing) until well combined.

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