Alstede Fresh Herbed Couscous
1 medium onion finely chopped
4-5 cloves of garlic minced
3/4 c of Alstede Fresh herbs or greens, basil, oregano, mint, chives, parsley, arugula, spinach, chopped
1 six-ounce package pearled Couscous
A sprinkle of lemon
1/2 cup crumbled feta cheese
Warm the olive oil in a sauté pan over medium heat. Add the onion and cook for a few minutes until the onion begins to soften.
Add the garlic and cook for a few minutes longer until both are soft and gently browned.
Prepare the couscous according to the package directions. Boil water or broth, add the couscous and simmer until tender.
Stir in a little butter and the chopped herbs, save some for garnish if desired.
Sprinkle with lemon and top with a little feta cheese.
Serve hot or at room temp.
Store leftovers in the fridge in a sealed container.
Farm Kitchen Tip:
This is a great recipe to welcome in the new season of fresh herbs and really wake up your taste buds. Couscous is made of rolled durum wheat (similar to pasta) and is traditionally from North Africa. It can be served in a variety of ways as a main dish, a fabulous side or even made into a pudding like dessert. Pearled couscous ,AKA Israeli couscous, adds a bit of visual texture to the dish.
Recipe & Photo provided by Jenn Borrealo, Culinary & Educational Specialist at Alstede Farms
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