Greek Couscous recipe

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Ingredients

¼ cup chicken broth
½ cup water
1 teaspoon minced garlic
½ cup pearl (Israeli) couscous
¼ cup chopped sun-dried tomatoes
¼ cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 tablespoon white wine vinegar
1 ½ teaspoons lemon juice

Nutrition Info

253.6 calories
carbohydrate: 42.4 g
cholesterol: 5.6 mg
fat: 5.6 g
fiber: 5.8 g
protein: 9 g
saturatedFat: 1.5 g
servingSize: -
sodium: 591.8 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes, fluff with a fork. Allow the couscous to cool to warm temperature.

  2. In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

Recipe Yield

3 servings

Recipe Note

Greek style Israeli couscous. So delicious!

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