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
AuthorMary Papoulias-Platis
Ingredients
1 10oz.package of couscous
1 10 oz.bag of mustard greens, or 4 cups chopped
2teaspoonsolive oil for the saute pan
1fresh lemon, zest and juice
3-4clovesof garlic, finely chopped
1/2teaspoonsalt
1/4teaspoonpepper
1/4cupfeta cheese, crumbled or whole
1/4cupGreek Kalamata olives, chopped
1/4cupalmonds, chopped
1avocadochopped
1/4cupchopped fresh parsley
1-2teaspoonsof olive oil for topping
3-4kumquats or oranges
Instructions
Couscous
Prepare the the couscous according to package directions or follow the directions below.
In a medium saucepan bring 2 cups water to a boil. Stir in 1 cup of couscous and cover.
Remove from the heat and let stand for 5 minutes.
Fluff couscous with a fork and place in a large serving bowl.
Greens
In a medium saute pan add 2 tablespoon olive oil and heat to medium.
Add greens, garlic, lemon zest, juice of one lemon, salt and pepper. Stir until almost wilted.
Add the warm greens to the couscous. Gently mix.
Add the feta, olives, almonds,avocado and parsley.
Add the additional olive oil and mix. Taste and adjust seasonings.
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.