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Lemon Thyme Couscous with Olives

Lemon Thyme Couscous with Olives is perfect for grilled chicken, lamb or fish. Easy and quick it’s on heavy rotation here at home. Lemony scented couscous with Kalamata olives, pine nuts and some salty feta…a lot of favorites in one dish.

lemon thyme couscous in pan

This can easily be customized to your taste. We love the these Mediterranean flavors, so we always eat this in variations of the above.

I cook the shallots in extra virgin olive oil with lemon pieces and thyme. This gives the olive oil a wonderful taste and scent. We don’t mind eating the lemon pieces, but you can certainly remove them along with the thyme before you add the remainder of ingredients. This recipe calls for the couscous to be cooked. You can check out our post here on how to cook it and what the yield might be.

Once this mixture is cooked, add the couscous, feta, toasted pine nuts, and olives. Add salt and pepper to taste and serve the Lemon Thyme Couscous with Olives at room temperature. This keeps well for a couple of days. You can added any leftover chicken for a quick lunch. This is an excellent side with my Simple Herb Roast Chicken.

Lemon thyme couscous finished
couscous finished

Lemon Thyme Couscous with olives

Ana P @ Claudia’s Table
September 1, 2020
Lemony scented couscous with Kalamata olives, pine nuts and some salty feta…a lot of favorites in one dish.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Healthy, Mediterranean
Servings 8
Calories 161 kcal

Equipment

  • saute pan

Ingredients
  

  • 3 cups couscous cooked
  • 1 large shallot thinly sliced
  • 1/4 cup lemon slice pieces
  • 2-4 stems thyme 2 large or 4 small
  • 3 tbsp olive oil extra virgin
  • 2 tbsp pine nuts toasted
  • 1/3 cup feta cheese crumbled
  • 1/3 cup olives kalamata, sliced

Instructions
 

  • Toast pine nuts in non stick pan for a couple of minutes ensuring they don't burn. Remove from pan and set aside.
  • Saute shallots, lemon pieces and thyme stems until shallots are starting to slightly brown. Stir often as you don't want the lemon or shallots to burn.
  • Once the shallots are done, about 10 minutes. Remove from heat.
  • Remove the thyme stems and lemon (optional).
  • Toss in cooked couscous, olives, feta and pine nuts.
  • Finish with a squeeze of lemon, salt and pepper to taste.
  • Serve at room tempature.

Notes

Nutrition

Calories: 161kcal

Nutritional information is calculated online and should be used as a guide.

Keyword couscous, feta, how to make couscous, kalamata olives, quick side dish

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