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Greek Couscous

Greek Couscous

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KenzieKook

Greek style Israeli couscous. So delicious!

Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 592 mg
  • 24%

Based on a 2,000 calorie diet

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.
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Reviews

LatinaCook
35
6/21/2011

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 is 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!!

KateB
21
9/2/2011

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 garbanzo beans, and used black beans instead. Overall, a nice, healthy side dish.

ALLYSONJANE
14
11/6/2011

I doubled the recipe so that I would have enough to bring for lunches this week. I used all chicken broth instead of some water because I did not want to waste the rest of the can. I also only used a can of garbanzo beans, which was a little scant, because I didn't want to open a second for another ounce of beans. The results were delicious.