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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Olives, oregano and artichoke hearts boost flavor in this colorful and hearty meatless main dish. It goes together in minutes with convenient pantry items. Try a little feta cheese on top for something extra-special. Elaine Ober - Brookline, Massachusetts Ingredients:
1 cup water |
3/4 cup uncooked whole wheat couscous |
1 medium onion, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1/2 cup greek olives, coarsely chopped |
1 tablespoon lemon juice |
1/2 teaspoon dried oregano |
dash pepper |
dash cayenne pepper |
Directions:
1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork.
2. Meanwhile, in a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Sir in the garbanzo beans, tomatoes, artichokes, olives, lemon juice, oregano and peppers. Cook and stir until heated through. Serve with couscous. Yield: 4 servings.
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