Kittencal’s Greek Couscous
At a Glance
- Total
- 10 min
- Servings
- 4.00 serving(s)
Categories
- Salads
- Side Dish
- Greek
- Stovetop
- Easy
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Kittencal's Greek Couscous brings together 1 1/2 cups chicken broth (I use a garlic flavored broth for this) or 1 1/2 cups water (I use a garlic flavored broth for this), 1 cup uncooked couscous, 1/2-1 teaspoon dried oregano in a practical dish for home cooking. It takes about 10 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Medium saucepan, mixing bowl, whisk
Ingredients
- 1 1/2 cups chicken broth (I use a garlic flavored broth for this) or 1 1/2 cups 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)
Instructions
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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