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Couscous with Fresh Mustard Greens, Avocado and Feta

Simple and quick to assemble couscous can be whipped up in 5 minutes with your choice of greens and cheese.
Course Lunch or Dinner
Cuisine California Greek
Keyword avocado, couscous, feta, mustard greens
Author Mary Papoulias-Platis

Ingredients

  • 1 10oz. package of couscous
  • 1 10 oz. bag of mustard greens, or 4 cups chopped
  • 2 teaspoons olive oil for the saute pan
  • 1 fresh lemon, zest and juice
  • 3-4 cloves of garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup feta cheese, crumbled or whole
  • 1/4 cup Greek Kalamata olives, chopped
  • 1/4 cup almonds, chopped
  • 1 avocado chopped
  • 1/4 cup chopped fresh parsley
  • 1-2 teaspoons of olive oil for topping
  • 3-4 kumquats or oranges

Instructions

Couscous

  1. Prepare the the couscous according to package directions or follow the directions below.
  2. In a medium saucepan bring 2 cups water to a boil. Stir in 1 cup of couscous and cover.
  3. Remove from the heat and let stand for 5 minutes.
  4. Fluff couscous with a fork and place in a large serving bowl.

Greens

  1. In a medium saute pan add 2 tablespoon olive oil and heat to medium.
  2. Add greens, garlic, lemon zest, juice of one lemon, salt and pepper. Stir until almost wilted.
  3. Add the warm greens to the couscous. Gently mix.
  4. Add the feta, olives, almonds,avocado and parsley.
  5. Add the additional olive oil and mix. Taste and adjust seasonings.
  6. Serve warm.

Recipe Notes

Add more olive oil and lemon juice if the couscous is too dry. Substitutes for this dish might be: fresh tomatoes, cucumbers, green onions, green beans, corn, or mushrooms.