Giant Couscous with Cucumber, Mint, and Mandarin Olive Oil Recipe
Daily Value: 16%
|Folic Acid (B9)||17µg||4%|
|Fatty acids, total monounsaturated||11g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
Nudo's unique mandarin-flavored olive oil adds a new and exciting flavor to an easy summer couscous salad. To learn more about Nudo's products and where to buy them, visit their website.
- 1/4 cup mandarin olive oil, preferably Nudo
- 1 cup Israeli couscous
- 1 medium cucumber
- 2 ounces Feta cheese
- 6 stalks mint
Heat 1 tablespoon of the olive oil in a pan over medium heat and lightly fry the couscous until golden brown, about 2-3 minutes. Add a cup of cold water to the pan and stir. Once all of the water has been absorbed, add more water, ½ cup at a time, until the couscous is cooked through, about 10 minutes.
Cut the ends off the cucumber and halve lengthwise. Scoop out the seeds of each half with a spoon. Peel the skin off of one half and cut each halves into ¼-inch pieces. Cube the feta cheese into ¼-inch pieces as well.
Remove the mint leaves from the stalks and tear them into small pieces. Add the mint, feta, and cucumber to the couscous. Add 3 tablespoons of mandarin olive oil, season with salt and pepper, toss, and serve chilled.