Serves 4 

Ingredients:

• 1 cup couscous
• 2 cups water
• 1/2 teaspoons salt
• ½ cup walnuts, roughly chopped and toasted
• 1/3 cup sultanas
• ¼ cup sherry vinegar
• ½ cup feta cheese, crumbled 

 
Photo by: Jeremy Emerman

Method:

Soak the sultanas in the sherry vinegar in a small bowl for about 30 minutes.  Preheat oven to 375 and toast walnuts for about 8 minutes, or until fragrant.  Add salt to 2 cups of water and bring to a boil.  Stir in couscous, remove from heat and cover for about 5 minutes.  Fluff couscous with a fork and add remaining ingredients.  Adjust seasoning if necessary.  Serve warm, room temperature, or cold.   

Tidbit:

Feta cheese is a tangy sheep’s milk cheese, but can contain some goat cheese.  Dairy products from a smaller animal such as goat or sheep is a more sustainable choice than dairy from a larger animal, like a cow, because so many resources are used to raise cattle (land, food, water) while smaller animals take up far fewer resources.  

For more recipes by Pace, visit http://tasteofpace.blogspot.com/