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5
from 1 vote
Mediterranean Lemon Olive Couscous
Ready in just 10 minutes, a fresh and light side dish served either warm or cold.
Cook Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Side Dish
Cuisine:
Mediterranean
Keyword:
30 Min or Less, Summer, Vegan, Vegetarian
Servings:
4
servings
Calories:
228
kcal
Equipment
Small Pot
Measuring Cups
Measuring spoons
Spatula
Zester
Knife
Ingredients
1
cup
couscous
dried
1 ½
cups
water
1
lemon
½
cup
kalamata olives
cut in pieces
1
Tablespoon
olive oil
1
teaspoon
dried oregano
¼
teaspoon
garlic powder
1
Tablespoon
fresh parsley
chopped (or 1 teaspoon dried)
½
teaspoon
salt
¼
teaspoon
black pepper
Instructions
Bring the 1 1/2 cups water to a boil in a small saucepan.
1 ½ cups water
When boiling, remove from heat. Add the couscous and cover. Let sit until the water is absorbed, approximately 5 minutes.
1 cup couscous
Add the zest and juice of one lemon to the couscous. Add the remaining ingredients.
1 lemon,
½ cup kalamata olives,
1 Tablespoon olive oil,
1 teaspoon dried oregano,
¼ teaspoon garlic powder,
1 Tablespoon fresh parsley,
½ teaspoon salt,
¼ teaspoon black pepper
Stir to combine. Serve warm or cold. Adjust seasoning as desired with more of any ingredient.
Nutrition
Serving:
1
serving
|
Calories:
228
kcal
|
Carbohydrates:
37
g
|
Protein:
6
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
564
mg
|
Potassium:
132
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
166
IU
|
Vitamin C:
16
mg
|
Calcium:
39
mg
|
Iron:
1
mg