Quick Sautéed Feta and Tomatoes with Couscous Recipe
Prep time
Cook time
Total time
This recipe uses up leftover cooked pearl couscous. We have also made it with leftover cooked rotini.
Recipe type: Vegetarian
Cuisine: Vegetarian
Serves: 2
  • 1 Tablespoon olive oil
  • 2 cloves garlic, peeled and thinly sliced
  • ½ pint small tomatoes
  • Kalamata olives, pitted
  • 2 to 3 ounces feta cheese
  • Fresh lemon juice, to taste
  • 1 cup cooked pearl couscous (or any cooked pasta)
  • Parmesan cheese for topping
  1. Slice the small tomatoes in half, pit and slice the Kalamata olives, peel and slice the garlic.
  2. Heat a tablespoon of olive oil in a small sauté pan.
  3. Sauté the tomatoes and garlic for a minute or two, until tomato skins start to wrinkle.
  4. Add the feta and olives and continue cooking one more minute or until feta is starting to melt and mixture is bubbly.
  5. Squeeze a little fresh lemon juice to taste.
  6. Pour mixture over the couscous, add shaved parmesan and eat while hot.
Recipe by Spatula Queens at https://spatulaqueens.com/2017/08/cleaning-out-the-fridge-feta-tomato-and-couscous/