Greek Couscous

Healthy, Vegetarian, Weeknight

Prep Time: 20 m Cook Time: 5 m Servings: 3 servings Source:

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

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.

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.

Nutrition

Calories: 254 kcal
Total Carbohydrates: 42.4g
Cholesterol: 6 mg
Total Fat: 5.6 g
Protein: 9 g
Sodium: 592 mg