Giant Cous Cous Salad
- Giat Cous Cous 200 oz
- Mushroom 5 pce
- Zucchini 1 oz
- Bell pepper 1 lge
- Feta cheese 3 tbs
- Olive oil 2 tbs
- Salt 1 tsp
- Turmeric 1 tsp
- Parsley 1 hfl
- Lemon juice 1 med
- Garlic powder 1 tbs
- Oregano 1 tbs
- Smoked paprika 1 pin
Take a small saucepan and add the giant cous cous in. Add 1 tsp of salt & turmeric to it along with just enough water so it can cover it. On a medium heat cook according to the packaging.
Chop all the veggie into bite-sized pieces and add them to a large wok along with 1 tbs of oil. Season the veggie with salt, garlic powder, oregano and smoked paprika. Fry everything together until soft on low heat for about 3-4 minutes.
Once the cous cous is done pour off the excess water and run the water through it. This will help to stop the cooking process.
Add the drained cous cous to the veggies and fry them together for a minute. Crumble in the feta and add 1 whole lemons juice. Chop some parsley to garnish. Enjoy it with roast meat or by itself.