Quick Moroccan couscous
This 10 Minute Mediterranean Couscous is the ultimate versatile dish—light, fluffy, and bursting with fresh aromatics. Whether you’re looking for a vibrant standalone lunch or a quick, elegant side dish for grilled chicken or roasted vegetables, this recipe delivers maximum flavor with almost zero effort.
Ingredients
How to make Quick Moroccan couscous
Heat a splash of oil in a pan over medium heat. Add your finely sliced red peppers and onions. Cook for 5–10 minutes until the onions get a slightly golden edge, this adds a natural sweetness that balances the salty feta cheese later.
Place the dry couscous into a heat-proof bowl. Pour the boiling vegetable stock over the grains and stir in the lemon juice. Place a lid or plate over the bowl and let it sit for 5 minutes. Once all the liquid is absorbed, use a fork (never a spoon!) to gently rake through the grains. This separates them and keeps the texture light.
Now it’s time to bring everything together. Fold the sautéed peppers and onions into the bowl. Add the cubed feta cheese and a final dash of extra virgin olive oil. Toss gently so the feta doesn't completely break down, and add a crack of black pepper to taste.
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