Greek Couscous29 Reviews
- Prep: 20 min
- Cook: 5 min
- Ready In: 45 min
“Greek style Israeli couscous. So delicious!” - by KenzieKook
Original recipe yields 3 servings
- 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.
- 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.
Amount Per Serving (3 total)
- 254 cal
- 5.6 g
- 42.4 g
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"This dish was great. I have made something similar before with orzo instead of couscous but couscous is outstanding and looks very pretty on the plate. I did use whole wheat couscous, and because it i..." See mores dark the other ingredients didn't stand out as much. Regardless, it was pretty to look at and delicious. I also used all chicken broth (3/4 cup) , no water. As is, this is a very light lunch but if you cook some chicken breasts strips on the side seasoned with salt and pepper you can make this a more filling dinner entree. I say "salt and pepper" because the flavors in this couscous are complex enough and a heavy seasoned chicken might be a bit too much. Of course, it depends on your own personal taste and that of your family. Opa!!"
"My family enjoyed this. I made a few changes to appeal to the 12 and 10 year olds: skipped the olives, but added some finely diced red pepper which gave it a nice crunch. Also, I didn't have garbanz..." See moreo beans, and used black beans instead. Overall, a nice, healthy side dish."
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