Kittencal's Greek Couscous Recipe #95818
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 :)
by KITTENCAL
10 min | 10 min prep
SERVES 4
- 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)
- 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.
- Fluff with a fork.
- Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
- Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
- Pour over the couscous mixture, tossing gently to coat.
- Season with black pepper and salt.
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5 stars