Tricolore olive couscous with feta and mint.
This couscous dish is a real flavour hit!, with Tricolore olives, salty feta and aromatic mint. A lovely partner to chilled Manzanilla as a summer side dish and by omitting the feta is great served warm with tagine. SERVES 4
60ml olive oil-divided into two
½ teaspoon sea salt
1 medium red onion, finely diced
1 tablespoon clear honey
120gm Real Olive Company Tricolore olives
120gms feta, roughly sprinkled
Weigh the couscous into a good size stainless steel bowl. Bring the water, salt and half the olive oil to the boil and pour slowly and evenly over the couscous, cover with cling film and leave for twenty minutes until fully swollen and the water is completely absorbed.
Whilst still warm ‘break’ the couscous with a spoon to help it cool, leave to cool for five minutes more, then ‘break’ with fingers to remove all lumps so the grain is fluffy, not lumpy or stodgy.
Mix the lemon juice, honey and the remaining olive oil in a cup and then mix into the couscous so evenly coated.
Carefully mix in the red onion, olives and mint. Finally add the small shards of feta. Serve immediately, or the dish will keep for a couple of days in the fridge.