Kittencal`s Greek Couscous
Created by KittenCal on October 31, 2013
- Servings: 4
- Prep Time: 25m
- Cook Time: 0m
- Recipe #10904
Ingredients
- 1 1/2 cups chicken broth (I use a garlic flavored broth for this, or can use 1 1/2 cups water)
- 1 cup couscous (dry, pearl/Israeli couscous)
- 1/2 to 1 teaspoon dried oregano (rubbed)
- 1 1/2 cups cherry tomatoes (halved, can use more or less)
- 1 1/2 cups cucumber, diced
- 1/2 cup feta cheese, crumbled
- 48 grams kalamata olives (about 12 olives, pitted, halved)
- 1/4 to 1/3 cup red onion, chopped
- 1 can (15 ounce) garbanzo beans (well drained)
- 1/4 cup water
- 3 tablespoons lemon juice (juice of one lemon)
- 2 to 3 tablespoons olive oil (extra-virgin)
- Salt and ground pepper, to taste
How to Make
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Step 1: Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes, then fluff with a fork.
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Step 2: In a bowl, combine the couscous with cherry tomato halves and the next 5 ingredients (tomatoes through chickpeas) set aside.
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Step 3: Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
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Step 4: Pour over the couscous mixture, tossing gently to coat.
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Step 5: Season with black pepper and salt.
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Step 6: Serve right away or refrigerate until ready to serve.
Nutritional Facts
- Serving Size: 1 (443.9 g)
- Calories 398.8
- Total Fat - 12.6 g
- Saturated Fat - 2.9 g
- Cholesterol - 8.7 mg
- Sodium - 937.1 mg
- Total Carbohydrate - 48.9 g
- Dietary Fiber - 7.8 g
- Sugars - 5.9 g
- Protein - 24.7 g
- Calcium - 245.3 mg
- Iron - 3.7 mg
- Vitamin C - 26.2 mg
- Thiamin - 0.3 mg