This basic arrabbiata sauce has a great flavor and is both spicy and quick to make.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon dried oregano
- 1 teaspoon chili powder
- 3 tablespoons extra-virgin olive oil
- 1 (6 ounce) package feta cheese, cubed
- 1 cup water
- 1 cup couscous
- 1 medium cucumber, seeded and chopped
- 1 medium tomato, chopped
- 1 medium green bell pepper, chopped
- ¼ medium red onion, chopped
- ¼ cup pitted black olives
- ¼ cup pitted green olives
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon white wine vinegar
- 1 tablespoon soy sauce
Instructions
- Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
- Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
- Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
- Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
- Plate marinated feta and serve dressed salad over top.
Nutrition Facts
| Calories | 400 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 667 mg |
| Sugars | 3 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |