Feta and Olive Couscous Salad
Sure, packaged couscous is convenient, but it comes out mushy, and the packaged spices are second-rate. With a clever technique and a few mix-ins, our couscous is consistently fluffy and flavorful.
Why This Recipe Works
Back-of-the-box instructions for couscous yield mushy, clumpy granules, and forget about that spice packet. Toasting the uncooked couscous in some butter and garlic not only sets the starch in the pasta, keeping the granules separate and preventing them from blowing out, but also adds a toasty, nutty flavor. A mixture of chicken broth and water adds seasoning and savory flavor without overwhelming. Finally, a flavorful dressing and some crunchy add-ins make this couscous salad anything but boring.