20
1 cup instant couscous
1 tbsp olive oil
1 cup water or broth
½ tsp lemon zest
2 cloves garlic, minced
1 tsp lemon juice
1 tbsp white wine vinegar
½ cup crumbled feta
½ cup sliced kalamata
olives
2 cups cherry tomatoes,
halved
¼ cup torn mint leaves
salt and black pepper (to
taste)
pinch of cayenne (optional)
INGREDIENTS:
GREEK
COUSCOUS SALAD
DIRECTIONS:
Add water or broth, olive oil, garlic, and lemon zest to Express Hot Pot and
bring to a boil. When the mixture is boiling, stir in couscous. Cover with Lid and
turn the Express Hot Pot off. After 5 minutes, remove Lid and fluff couscous with
fork. Allow couscous to cool to room temperature.
Add feta, olives, tomatoes, and mint to couscous and toss gently to combine.
In a separate bowl, mix white wine vinegar, lemon juice, and cayenne (optional)
and then pour over the couscous. Season with salt and pepper and then toss
again gently to combine all ingredients.
