Greek Couscous

Large pearls of Israeli couscous combine with garbanzo beans, feta cheese, sun-dried tomatoes, and Greek olives to make a side dish or light main dish that's perfect for a hot summer's day.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 254 Calories

Ingredients

• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 tablespoon white wine vinegar
• 2 tablespoons crumbled feta cheese
• 1 cup canned garbanzo beans, rinsed and drained
• 0.5 teaspoon ground black pepper
• 0.5 cup water
• 0.25 cup chicken broth
• 0.5 cup pearl (Israeli) couscous
• 0.25 cup chopped sun-dried tomatoes
• 0.25 cup sliced Kalamata olives
• 1.5 teaspoons lemon juice

Recipe Instructions

Step 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.

Step 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.