European Recipe | Greek Couscous

Greek style Israeli couscous. So delicious!

Ingredients

• ¼ cup chicken broth
• ½ cup water
• 1 teaspoon minced garlic
• ½ cup pearl (Israeli) couscous
• ¼ cup chopped sun-dried tomatoes
• ¼ cup sliced Kalamata olives
• 2 tablespoons crumbled feta cheese
• 1 cup canned garbanzo beans, rinsed and drained
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper
• 1 tablespoon white wine vinegar
• 1 ½ teaspoons lemon juice

Cooking Directions

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.
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.

Nutrition Facts

• calories253.6
• carbohydrateContent42.4 g
• cholesterolContent5.6 mg
• fatContent5.6 g
• fiberContent5.8 g
• proteinContent9 g
• saturatedFatContent1.5 g
• sodiumContent591.8 mg
• sugarContent2 g