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Updated: June 17, 2012 8:04AM


1 tablespoon unsalted

1 tablespoon olive oil


1/3 cups Israeli couscous

1¾ cups vegetable broth

4 to 6 ounces feta cheese, crumbled

¼ cup roasted pine nuts

1/3 cup kalamata olives, sliced

1/3 English cucumber, diced

½ red onion, diced

Juice of half a lemon

Lemon zest, to taste

Freshly ground black pepper, to taste

In a medium pan, melt butter with oil over medium heat. Add couscous and cook, stirring frequently for 5 minutes. Add broth and cook over low heat until all the liquid is absorbed. Cover bowl and allow couscous to cool completely and transfer to a mixing bowl.

Add remaining ingredients and mix thoroughly. Adjust seasoning according to taste. Cover bowl and refrigerate for a few hours. Can be served cold or at room temperature.

Judy Arkin, B’te Avon III

Nutrition facts per serving: 462 calories, 20 g fat, 7 g saturated fat, 33 mg cholesterol, 36 g carbohydrates, 14 g protein, 822 mg sodium, 4 g fiber

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