For 4 persons
- 200g couscous
- 45g shelled pine nuts
- 45g crumbled feta cheese
- 45g sun-dried tomatoes in oil, chopped
- 300ml water
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- Some chopped green onion
In a dry, non-stick fry pan over medium-high heat, toast the pine nuts, stirring often, until golden brown, about 3-4 minutes.
Be sure to watch the pine nuts closely as they can burn quickly once they get hot. Set aside.
In a medium pot, bring the water to a boil.
Stir in the couscous, olive oil and sea salt, cover, and remove from the heat.
Let stand for 5 minutes.
Drain the couscous and mix with the sun dried tomatoes, feta cheese, chopped green onion, and pine nuts.
Tips: This dish can be served warm or at room temperature.