Description
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 45 mins
Servings: 3