| Go back |
Israeli couscous with cherriestopcook.tomathouse.comPreparation:Sauté 1 finely chopped red onion in olive oil until soft. Add 1 cup Israeli couscous and cook, stirring, for 4 minutes. Add 1.5 cups water and 0.5 teaspoon coarse salt; bring to a boil. Cover and simmer for 8 minutes.Stir in 220g of halved and pitted cherries, 0.5 cup crumbled feta cheese, 1/4 cup each chopped parsley and green onions, and 2 tbsp white wine vinegar. Season with salt and pepper to taste. Ingredients: |