This is another recipe I adapted from my new cookbook, Organically Raised: Conscious Cooking for Babies and Toddlers. I added tomatoes, parsley, and red onion to the recipe because I had some leftover that needed to be used up. This was a simple, hearty, and delicious side dish that my entire family enjoyed. My son couldn’t get enough!Couscous with Kalamata Olives, Pine Nuts, and Feta Cheese: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Organically Raised: Conscious Cooking for Babies and Toddlers
- 1 cup of vegetable broth or chicken broth
- 1 cup of whole wheat couscous
- 1 tsp olive oil
- 2 tbsp red onion, diced
- 1 clove of garlic, minced
- 2-3 tbsp pine nuts
- 5-6 grape tomatoes, diced
- 10-12 kalamata olives, sliced
- 2 tbsp fresh parsley, chopped
- 3 tbsp feta cheese
- Sea salt and freshly cracked pepper, to taste
Heat the olive oil in a small skillet over medium heat. Add the onion once it’s hot. Sauté for 2 minutes then add the pine nuts. Cook for an additional 2 minutes then add the minced garlic; stir constantly for 1 minute then remove from heat.
Cook the couscous in the vegetable or chicken broth per instructions. Once the couscous is light and fluffy add the onion, pine nuts, and garlic mixture as well as the tomatoes, parsley, kalamata olives, and feta cheese. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net