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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Greek style Israeli couscous. So delicious! Ingredients:
1/4 cup chicken broth |
1/2 cup water |
1 teaspoon minced garlic |
1/2 cup pearl (israeli) couscous |
1/4 cup chopped sun-dried tomatoes |
1/4 cup sliced kalamata olives |
2 tablespoons crumbled feta cheese |
1 cup canned garbanzo beans, rinsed and drained |
1 teaspoon dried oregano |
1/2 teaspoon ground black pepper |
1 tablespoon white wine vinegar |
1 1/2 teaspoons lemon juice |
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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