Prep. Time: 15 minutes
Cook Time: 8 minutes
1 tbsp Cento Imported Olive Oil
2 tsp Bellino Minced Garlic
1/8 tsp Cento Crushed Red Pepper
4 tbsp Cento Sundried Tomatoes, drained and chopped
4 tsp Cento Kalamata Olives, chopped
2 cups Cento Chicken Stock
2 cups Bellino Couscous
Salt and Cento Ground Black Pepper, to taste
½ lb feta cheese, crumbled


In saucepan, over medium heat add oil. Add garlic and red pepper flakes; sauté for 1 minutes. Add sundried tomatoes, and cook an
additional 2 minutes. Add olives and chicken stock and stir; bring to a boil. Add couscous, and remove from heat, cover and let stand for
5 minutes.
With a fork, loosen couscous and season with salt and pepper. Transfer to serving dish and top with feta cheese. Serve immediately.
Serves 4-6.