I have to admit–I have a routine whenever I go to Trader Joe’s. I usually go a little before lunch, lurk around the food sample section (the more cooking involved, the better! I could care less about chopped-up squares of banana bread), chat it up with the person serving the samples, walk away, get a coffee sample with soy milk, and then discreetly go back to get a second helping–hoping that nobody notices. To rationalize this, I think to myself that the sample server and I are homies by this point, so they won’t mind.
This is just how I roll.
Over the weekend, I ran across a Traders Joe’s dish that was so delicious, healthy, and well-balanced in flavor that I bought all the ingredients they placed in front of the sample stand–something I rarely do. The dish blended savory couscous with hearty black beans, black olives, crumbled feta, and Goddess dressing, into a slightly tangy and light meal that took me less than half an hour to make tonight for dinner. I served it with a side salad dressed with a garlicky balsamic vinaigrette…and poured lots of red wine for drinking.
[Yields 6-7 servings]
- 3 cups chicken broth
- 2 tbsp of olive oil
- 2 tsp salt
- 12 oz box of couscous
- 3.8 oz can of sliced black olives, drained
- 15 oz can of black beans, drained and rinsed
- 1/2 bottle of 8 fl. oz Goddess dressing
- 2 oz. feta crumbles (Mediterranean style preferred, but regular feta works too)
- In a medium-sized pot, combine chicken broth, olive oil, and salt. Heat until boiling.
- Add couscous to the pot. Remove from heat and cover with lid.
- Let stand for five minutes.
- Lift lid and fluff couscous with a fork.
- Add to pot olives, beans, feta, and Goddess dressing. Mix well and serve.
By Jean Trinh
Originally posted on Foodie In LA