Looking for an easy, flavorful, Greek-inspired side dish? Look no further than this mouthwatering mix of juicy vegetables with fluffy, warm couscous ready in less than 15 minutes!
SERVING SIZE: 3
- 1 5.8-oz box couscous, I use Near East brand
- ½ yellow onion, diced
- 1 clove garlic, minced
- 1 cup chicken broth
- ½ pint cherry tomatoes, sliced
- ½ hothouse or English cucumber, peeled and diced
- ½ jalapeño, deseeded and minced
- ¼ red onion, sliced
- ½ bunch flat-leaf parsley, rinsed and chopped
- juice from one lemon
- 1.5 tbs. olive oil, divided
- salt + pepper
In a medium bowl, add cherry tomatoes, cucumber, jalapeño, red onion and chopped parsley. Season with salt and pepper and let rest while you cook the couscous.
In a saucepan, heat 1 tbs. olive oil over medium heat then add diced yellow onion. Let cook for 3-4 minutes before adding in garlic, cooking for another minute. Add in coucous, seasoning packet and chicken broth and bring everything to a boil. Once boiling, cover and remove from heat. Let couscous steam for 5 minutes before opening lid. Fluff with fork.
In the veggie bowl, add fluffed couscous. Squeeze lemon juice over top the couscous along with 1/2 tbs. olive oil. Toss together and season with salt and pepper as needed!