I tried to recreate this from a meal my friend made for me awhile back. It’s a great potluck or picnic dish, and with the exception of the olive oil and the olives that I already had, the dish cost me about four bucks. You can make it with regular couscous or quinoa, but Israeli couscous is my favorite. You can also put any other veggies that you’d like.
Servings : 4 Prep Time : 10m Cook Time : 10m Ready In : 20m
- 2 Cups Israeli Couscous
- 1 Tbs Olive Oil
- 1 Veggie Bullion Cube in 2 cups of Water
- 1/4 Red Onion, Diced
- 10 Greek Kalamata Olives, Diced
- 1/2 Cucumber, Diced
- In a medium sized pot, add couscous and olive oil and stir until it is lightly browned. Add veggie broth, bring to a boil, cover and let simmer for 10 minutes.
- If you’re dying to eat it right away, add the veggies and eat up. However, I like to wait until the couscous is completely cooled. Since I’m really impatient, I throw it in the freezer for about 10 minutes and then take it out and mix.