Mediterranean Couscous Plate
Ingredients
Couscous Salad
• 1 cup pearl couscous (cooked according to package instructions)
• 1 tbsp olive oil
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• ½ cup feta cheese, crumbled
• ¼ cup Kalamata olives, roughly chopped
• 1 medium tomato, diced
• 1 small shallot, finely diced
• ½ bell pepper, diced
• 1 small garlic clove, crushed
• Juice of ½ lemon
• Salt & black pepper, to taste (taste first, since olives and feta add saltiness)
Kabobs
• 2–4 store-bought kabobs (chicken, beef, or veggie), grilled
Tzatziki
• ½ cup store-bought tzatziki
• 1 garlic clove, crushed (stirred in for extra flavor)
Flatbread
• 1 naan or pita bread
• 1 tbsp butter, melted
• 1 tsp parsley, finely chopped
Extras
• A handful of pepperoni slices
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Instructions
1. Prepare the Couscous Salad
• Cook couscous according to package directions. Drain and let cool slightly.
• Toss with olive oil to prevent sticking.
• Add mint, parsley, basil, feta, olives, tomato, shallot, bell pepper, and garlic.
• Squeeze lemon juice over the salad, season lightly with salt and pepper, and mix well.
2. Grill the Kabobs
• Grill the store-bought kabobs on the BBQ until cooked through, following package instructions.
3. Enhance the Tzatziki
• Stir extra crushed garlic into store-bought tzatziki for a fresh kick.
4. Warm the Bread
• Place naan on the BBQ for 1–2 minutes until warm.
• Brush with melted butter and sprinkle with parsley.
5. Assemble the Plate
• Serve couscous salad alongside grilled kabobs.
• Add a dollop of tzatziki, the warm naan, and a handful of pepperoni slices to complete the plate.
