Whole Wheat Couscous with Red Pepper and Cucumber

I made this little side dish to go along with Hunter’s dolmas. Not going to lie, this was my first time to try whole wheat couscous and it was a little bland. I would suggest heavily salting your water when boiling to help the grain absorb some flavor. The couscous was actually more flavorful the next day after melding with the other flavors in the fridge.

You’ll need:
1 cup whole wheat couscous
Red pepper
Olive oil

Do a rough chop of some garlic. Then you will cook the couscous according to the package directions. Usually 1 part couscous to 2 parts water. In a pot combine 2 cups water, 1 cup couscous, the chopped garlic, olive oil and a couple tablespoons of kosher salt.

Bring to a boil, then reduce to simmer.

When it’s done, it will look like this.

Chop up the cucumber and red pepper into bite size pieces. Remove the ribs and seeds from the red pepper.

Add crumbled feta.

Stir in the couscous and it’s ready to serve! It went great with the dolmas and sweet potato hummus . Top it with a little cilantro yogurt for an extra kick.



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