Couscous is a semolina pasta made out of durum wheat. It is a staple food in pretty much most of North Africa (Morocco, Tunisia, Algeria, Libya). It’s cooked plain or in a wonderful salad type dish and usually eaten with meat stews that are slow cooked. This dish goes wonderfully with the Tajine style Moroccan Chicken or just by itself as a refreshing salad or side dish.
Start by boiling
2 cups chicken stock (because it gives it such a depth of flavor but if you’re trying to make it a completely vegetarian dish then use vegetable stock or plain water) and ½ tsp kosher salt together.
Add 1 1/4 cup of couscous and take off the heat. Cover and let sit for 5-6 minutes. Fluff with fork.
In a large skillet heat ¼ cup olive oil and add 1 small chopped onion and 2 cloves of garlic minced into small pieces.
Saute for 3-4 minutes or until the onions are translucent and the garlic is very fragrant then add the couscous and toast for 8 minutes or so, couscous should get slightly brown.
Take it off the heat and pour into a large bowl and while still warm:
Add to couscous:
½ cup feta cheese
Chopped bell peppers
½ cup flat leafed parsley
¼ cup oil
1 large lemon, zested
¼ tsp salt
Pepper (fresh cracked if you can)
Juice from lemon
Whisk to make dressing. It will become a delicious opaque golden colored dressing. Pour over couscous and toss together. Enjoy right away as a side dish or with any Moroccan style stew!