Kittencal's Greek Couscous |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This goes back years and has remained a family favorite - you may adjust the amounts to suit your taste and the recipe may be doubled :) Ingredients:
1 1/2 cups chicken broth (i use a garlic flavored broth for this) or 1 1/2 cups water (i use a garlic flavored broth for this) |
1 cup uncooked couscous |
1/2-1 teaspoon dried oregano |
2 plum tomatoes, chopped |
1 -2 cup diced peeled cucumber |
1/2 cup crumbled feta cheese |
1/2 cup small ripe olives, halved |
1 small red onion, finely chopped |
1 (15 ounce) can chickpeas, well drained (garbonzo beans) |
1/4 cup water |
3 tablespoons lemon juice |
2 -3 tablespoons olive oil |
1 teaspoon fresh ground black pepper (or to taste) |
salt (to taste) |
Directions:
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.
2. Fluff with a fork.
3. Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
4. Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
5. Pour over the couscous mixture, tossing gently to coat.
6. Season with black pepper and salt.
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