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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (383g) Recipe makes 4 servings |
||
| Calories 453 | ||
| Calories from Fat 132 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.7g | 22% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 967mg | 40% | |
| Potassium 504mg | 14% | |
| Total Carbohydrate 65.0g | 21% | |
| Dietary Fiber 8.4g | 33% | |
| Sugars 3.3g | ||
| Protein 16.1g | 32% | |
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Kittencal's Greek Couscous
By: KITTENCAL
Jul 19, 2004
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 
SERVES 4
Ingredients
- 1 1/2 cups chicken broth or 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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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 15 mins
- Dietary > Lighter Fare
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: Japan bound
On May 22, 2009
I used whole grain couscous which required actual cooking on the stove top, but other than that I followed your recipe. I really didn't like it, because the fresh veggies were weird warm. My husband thoroughly enjoyed it and wants me to make it again soon.
From: beachgal333
On Aug 12, 2008
Well, I had to have my daughter take this away from me, as my willpower to do so had left me..... Great flavour, which for me is what it's all about. My new favourite summer side dish. Thanks again Kittencal.
From: trishypie
On Apr 11, 2006
This was very good! We made this a few times and I substituted the oregano with some greek seasoning. Very tasty and definitely a keeper! Thank you for posting your recipe!
From: Pierre Dance
On Jul 20, 2004
Excellent! I was looking for something that would go well with grilled tuna steaks. I found this and I'm glad I did. I had all of the ingredients on hand, save a red onion so I subbed shallots. Other than that I went by-the-book. Judging from the way it went with the tuna I think it should also go well with pork or lamb kabob. I keep comeing back to grilled entres, I think that might be because this sidedish is so quick and easy to prepare, that it goes perfect with summer grilling. I will do a lot of happy experimentation with this one. Thanx for posting this great recipe. Pierre
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