Ingredients
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tsp Bellino Minced Garlic
- 1/8 tsp Cento Crushed Red Pepper
- 4 tbsp Cento Chefs Cut Sun Dried Tomatoes, drained and chopped
- 4 tsp Cento Gaeta Olives, chopped
- 2 cups Cento Chicken Stock
- 2 cups Bellino Couscous
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/2 lb Feta Cheese, crumbled
Directions
Heat oil in a saucepan over medium heat. Sauté garlic and red pepper flakes for one minute, then add sun dried tomatoes and cook an additional two minutes. Add olives and chicken stock, stir and bring to a boil. Add couscous, remove from heat, cover and let stand for five minutes. With a fork, loosen couscous and season with salt and pepper, to taste. Transfer to a serving dish and top with feta cheese. Serves 4-6.
