[senior citizen]

We've all made something similar to this, for sure.
But, this recipe was in our morning newspaper today........

Since I have the ingredients handy......I'm going to pre make it to chill for tomorrow.......our daughter's family love couscous....so it is something the grandkids would eat. Ditto for our son's family.

The recipe was submitted by a Shirley Herb of PA. who was the winner in the Relish magazine and California Ripe Olives contest.....

It is a fresh, versatile and no cook recipe for picnics upcoming or anytime.

All the kids love black olives.......

GREEK COUSCUS WITH OLIVES.....

1 1/4 cups water
1 cup couscus
1 medium red or yellow bell pepper, diced
1/2 cup chopped red onion
1 (6 oz.) jar marinated artichoke hearts, drained and quartered
1 cup California ripe black olives
3 oz. crumbled Feta cheese
1/3 cup mint leaves, shredded
2 large garlic cloves, minced
1/4 teaspoon black pepper
1/2 cup lemon juice (freshly squeezed if you have the lemons)
1/2 cup olive oil
8 leaves ROMAINE lettuce
1 medium tomatoe, cut into wedges
3 tablespoons toasted PINE NUTS (pignoli)

Bring water to boil. Stir in couscus. Cover and remove from heat. Let stand 5 minutes.

Add bell pepper, onion, artichoke hearts, olives and feta cheese to couscus and mix together.

Combine mint leaves, garlic, black pepper, lemon juice and olive oil in a glass jar with a lid. Shake well to blend.

Pour dressing over couscous mixture and toss to combine.

Refrigerate until chilled.

To serve, line a bowl with Romaine lettuce.
Top with couscous mixture.
Garnish with wedges of ripe tomato and sprinkle with pine nuts.

Serves 10.

250 calories per serving
17 grams fat per serving
8 mg cholesterol
5 grams protein
21 grams carbohydrates
3 grams fibre
268 mg sodium

[Crobin52]

This looks delicious! I might try it with quinoa instead of couscous. Thanks for sharing this!