Tonight’s dinner was fresh and full of flavor. It was light and packed with veggies.
Greek Whole Wheat Couscous
- 1 cup of dry whole wheat couscous
- 2 cups of Israeli couscous (dry)
- 4 cups of water
- cucumbers, diced
- artichoke hearts, thawed then chopped
- cherry tomatoes, diced
- Kalamata olives, diced
- feta cheese, crumbled
- 1/3 c. red wine vinegar
- 1 T. EVOO
- 1 T. dried oregano
- 2 tsp. Mrs. Dash garlic and herb
- big sprinkle of pepper
- Cook both types of couscous according to directions.
- While couscous is cooking, chop veggies (use as much or as little as you’d like).
- Also, make dressing by mixing vinegar, EVOO, and seasonings.
- When couscous has cooled, add in veggies and mix dressing throughout.
- Serve warm or room temperature.
To go with couscous, bake a few pieces of tilapia with a lot of lemon and some Mrs. Dash + fresh garlic.
Eat now, or later.
Tested and approved by our biggest critic.
Teeeheee she looks so cute grinning like that <33 And I love me some Tilapia. Actually, any fish!! Hope you're doing well! 🙂
Love the last picture! I wish I liked tilapia – it has a weird aftertaste to me for some reason. Wouldn’t you know the fish I like the most is the most expensive in my grocery store – Chelean Sea Bass! It sells for $20 bucks a pound and I would hate to spend that kind of money and have it turn out bad. 🙁
she is too adorable–what a fun kid, you can tell 🙂
and this meal is right up my alley!
This looks amazing! I love couscous and I rarely make tilapia–which should change. Thanks for the idea!