This is my new favorite side dish. It doesn't get any easier than this semi- homemade recipe. It all starts with a couscous box mix. They come in several different flavors and you can use any of them.
Start by making the couscous according to the directions on the box.
After it is cooked add an addition tablespoon of butter and some olive oil. I just used 1-2 tablespoons. Add the juice of one lemon. Then add the following chopped vegetables:
Chopped onions ( I used green onions)
Sliced grape tomatoes
Serve hot or cold
This was the perfect side dish for our smoked chicken. I see this being made frequently in the future! It tastes fresh and literally took minutes to make. Come on summer! I'm ready for you!
A few weeks ago my husband and I went to a restaurant in Joplin called Mythos and we had their feta dip as an appetizer. I'd never had feta dip before. It was so good. We really could have just eaten that alone for dinner. We were dissecting the dip trying to figure out what was in it. My first attempt to make it at home resulted in a dip so tangy it was like sucking on a lemon. It was practically inedible. This was my second attempt at the dip and I do believe I struck gold. I normally don't post recipes I have tried and tested several times but I really don't see how this could be improved upon. I think you all will love this. Even if you aren't sure you love feta cheese. It's that good.
16 oz. of feta cheese
8 oz. of cream cheese
2 garlic cloves
1/2 teaspoon of ground thyme
1/2 teaspoon of ground oregano
1 teaspoon of dried red pepper flakes
(I also added about 2 teaspoons of tabasco later to add more heat)
2 tablespoons of peperoncini
1-2 fire roasted red bell peppers (I used the kind in a jar)
fresh ground pepper
I would have used fresh herbs if I had some that were in season in my yard. But I have no problem using ground spices when fresh isn't readily available.
I used my food processor to blend. I added the garlic first then the cream cheese and blended it until smooth, then added the feta and spices. I added the peperoncini peppers and roasted bell peppers last.
The mistake I'd made the first time I made this was adding too many peperoncinis to my mix and also adding lemon juice. The feta is already tangy so I overdid it on the other tangy ingredients. This time I went slow adding ingredients and made sure it was the right amount since you can't go backwards! When the mixture became thick in the food processor I added olive oil a little at a time to help it blend. I probably didn't add more than 1/4 of a cup.
When serving you can drizzle olive oil on top of the dip- I used garlic infused olive oil.
Serve with either pita bread that has been warmed or toasted or toasted bread. I toasted bruschetta.
A few grape tomatoes sliced are the perfect thing to add for a little extra flavor and pop of color.
Now, go make this quick! I promise you'll love it.
Life on the lake is laid back. When we cook it's far from being fancy affair. It's all about relaxing with friends and family and enjoying comfort food. More often than not it's not all that healthy but boy it sure is good!!!
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