Greek Couscous

admin 25/04/20 Recipes


3 servings

Prep Time


Cook Time



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


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.


Calories: 254 kcal

Carbohydrates: 42.4 g

Cholesterol: 6 mg

Fat: 5.6 g

Fiber: 5.8 g

Protein: 9 g

Sodium: 592 mg

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