Mediterranean Couscous

Feta and kalamata olives are two of my favorite things. I prefer salty

over sweet anyday and combined with roasted tomatoes and squash

this makes for a yummy dinner. Extremely easy to assemble. 

Created in our kitchen.

Ingredients:

~1 10oz. box couscous

~chicken stock

~1 pint grape tomatoes

~kalamata olives (I use about half a jar for this recipe, but use however many you like)

~2 large yellow squash, cut into 1/2" pieces

~2 large zucchini, cut into 1/2" pieces

~feta cheese

~olive oil

~salt and pepper

1. Heat oven to 400 degrees. Spread tomatoes, squash, and zucchini on a baking sheet. Drizzle with olive oil and salt and pepper and roast for 10-15 minutes. . 

2. While veggies are roasting, cook couscous according to package directions. ALWAYS use chicken stock (or veggie stock if you desire) when cooking couscous. It adds so much flavor. 

3. In a large pot, mix together couscous, roasted veggies, olives, and feta. Serve and enjoy.