Chimichurri Couscous

By dette

I you haven't heard of it, chimichurri originated in Argentine and is still quite popular there as well as in Argentinean restaurants in this country. Chimichurri is an Argentine equivalent of a pesto, but instead of basil and garlic as main ingredients it has a combination of parsley, oregano, garlic, salt, pepper, and usually another spice or two, with tons of olive oil. Though I love the flavors, I'm not a fan of all that oil (and the extra calories it imparts). Here's a great way to enjoy the true flavor of this tasty sauce without overdoing it on the oil.

Ingredients

• 1 c. whole wheat couscous
• 1/3 c. very finely chopped fesh parsley
• 1/4 c. very finely chopped fresh cilantro
• 1 tbsp freshly minced garlic
• 2 tbsp red wine vinegar, plus more to taste
• 1 tbsp extra-virgin olive oil
• 1 tsp dried oregano'
• 1/8 tsp salt, plus more to taste
• Ground black pepper, to taste

Details

Servings 4

Preparation

Step 1

Cook thge couscous according to package directions, omitting any butter or oil.
Add the parsely, cilantro, garlic,vinegar, olive oil, oregano and salt to the couscous and stir well to comvine. Season with additional vinefar, additional salt, and pepper and serve.