Vegetarian Recipe: Cranberry Feta Couscous

Story by Lisa Marshall. Photo by George Wesley and Bonita Dannels.

Cary, NC – Growing up I never liked to eat meat. So for the last 22 years, through two pregnancies, I have been a vegetarian. In fact, my whole family is vegetarian, but I promise, we eat well.

This recipe is a great one for busy parents because there is barely any cook time involved. It’s also great for summer and does not have to be kept cold if you’re bringing it to a BBQ.

When I make this for dinner, I like to make enough so we have some leftover to put in the fridge. My husband, youngest son and I always joke about eating it for breakfast so that one of us gets to be the first to eat the leftovers.

Cranberry Feta Couscous


1 1/2 cups dry couscous
1 3/4 cups water
2 tsp olive oil
– Bring water and oil to a boil, stir in couscous, cover and turn off the heat. Let stand at least 5 minutes.


1/4 cup olive oil
juice from 1 orange (or about 1 tablespoon)
1 tsp salt
1/4 tsp black pepper
1/4 cup toasted pine nuts, walnuts or almonds
1/2 cup dried cranberries
6 oz crumbled feta cheese
3 tablespoons chopped parsley
2 chopped scallions


Fluff the couscous with a fork, add the dressing and serve at room temperature or chilled from the fridge.

This recipe also goes well with grilled veggies and chicken or fish.