Couscous Feta Pilaf and the Weekly Menu Plan
Mon mari has never been a big fan of couscous.... No substance; no flavor; he claims.
This may have converted him....
Couscous Feta Pilaf
serves 2
1/2 cup couscous
3/4 cup chicken broth
6 cherry tomatoes
6 olives
1 ounce (30gr) feta
1 tbs snipped chives
1 tbs snipped basil
2 tsp olive oil - the good stuff
Heat chicken broth to a boil. Put couscous in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes...Do not stir it. Snip herbs. Cut cherry tomatoes in half. Pit olives if needed, then cut in half. Crumble feta. When couscous is ready, uncover, add remaining ingredients, including olive oil, fluff gently with a fork to combine and serve.
Note: The easiest way to pit olives is to lay them on a cutting board or counter, put the blade of a large knife flat on top and whack the flat blade with the heel of your palm. The olive will split, and you can remove the pit.
This is also the easiest way to peel garlic.
Plus it's a great stress reliever.... Do remember to keep the blade flat.
In addition to the above, for the week of May 9,
we have Warm Leek Salad with Prosciutto, Baked Salmon Dijon, Steak with Cheesy Oven Fries, Asian Chicken and Cabbage Salad, and more...
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Bon Weekend!







Note to self: need tomatoes!
Looks lovely. No conversion needed here. Love the stuff.
Posted by: MyKitchenInHalfCups | May 09, 2008 at 08:25 PM
Oh, yes -- it's the cheese that makes the dish!
Posted by: Lydia (The Perfect Pantry) | May 09, 2008 at 08:31 PM
I'm going to have to try this, because I also don't care all that much for couscous, though I want to!
Posted by: pam | May 09, 2008 at 10:48 PM
I knew there was a reason I bought that feta a day or so ago! Now, I just need to nip out to the store for the cherry tomatoes! How was Giverny? I hope it was all you wished for.
Posted by: Zoomie | May 10, 2008 at 12:46 AM
Another great way to enjoy feta...in couscous! I hope you used the good stuff...Greek feta!
Posted by: Peter | May 10, 2008 at 02:14 AM
It sounds great. I'm not so big on the white cous cous, but I do like the whole wheat type quite a bit. (My dad and stepmother hate it, they say it tastes like air.)
Posted by: Kalyn | May 10, 2008 at 06:38 AM
I'm with your mon mari regarding couscous, it seems more like a filler than anything else, but I do like the flavours of yours. Ever tried buckwheat? It's a bit coarser but full of flavour.
Posted by: neil | May 10, 2008 at 07:08 AM
I love couscous, but Hubby doesn't care that much for it. This recipe sounds like something I would love to eat.
Posted by: Pat | May 10, 2008 at 08:51 AM
All of your recipes look so fresh and inspirational, Katie! I just finished over a week of having one daughter sick with food poisoning, so meals were very limited and simple. I think I'll come back for inspiration!
Posted by: Betty C. | May 10, 2008 at 10:05 AM
Tanna, I've been buying the little tomatoes... the markets seem to do okay with those ;-)
Lydia, always, the cheese!
Pam. I think it is, too often, very bland... but it has potential!
Zoomie, it was fantastic - pics coming!
Peter, I'm insulted you asked.... of course, good Greek ewe's milk feta!
Kalyn, I wish I could find whole wheat - maybe, soon. But the French are big couscous eaters, they may not want the non-traditional.
Neil, I've not tried buckwheat, I'll look for it. I've been really into trying new grains..
Pat, must be a husband thing...
Betty, how miserable - for both of you! Not much can be done but let it run the course. I hope she's feeling better!
Posted by: katie | May 10, 2008 at 01:50 PM
Anything with feta has my vote:D
Posted by: Bellini Valli | May 10, 2008 at 04:48 PM
I really like using feta in couscous and whole grain salads.
Posted by: Kevin | May 10, 2008 at 11:56 PM
Val, I'm really getting to like that cheese!
Kevin, it adds so much flavor!
Posted by: katie | May 12, 2008 at 09:23 AM