Max Berlinger’s thoughtful Mediterranean dish is best enjoyed shared with a loved one.
Brooklyn-based writer Max Berlinger covers entertainment, culture, and lifestyle. Between deadlines at home, he often turns to his speciality dish: Mediterranean couscous. “I probably make it once a week because my boyfriend likes it,” Berlinger shares, adding that while his other half, a notably excellent chef, can’t quite get the hang of it. “It feels like a very small, everyday act of caring for a person.”
Ingredients
- 1½ cup Pearled couscous
- 1 tablespoon olive oil (1 tablespoon)
- 1 dollop vegetable Bouillon
- Onions
- Tomatoes
- Feta
- Lemon
Instructions
- Toast the couscous by heating oil in a medium-sized pot over medium heat.
- Add the couscous to the pot and cook for about 10 minutes, stirring occasionally, until the couscous is toasted and browned. You'll know it's ready when you can smell a nutty aroma.
- Add water and a dollop of vegetable bouillon to the pot.
- Stir constantly for about 10 minutes, or until the liquid is fully absorbed by the couscous.
- Remove it from heat and let it cool.
- While the couscous is cooling, chop the onions and tomatoes, and crumble the feta cheese.
- Once the couscous is cooled, mix in the chopped onions, tomatoes, and crumbled feta.
- Squeeze the juice of ½ a lemon over the mixture.
- Serve the couscous on its own or as a side dish with roasted salmon or your preferred main dish.