Greek Couscous

Greek Couscous

54
KenzieKook 2

"Greek style Israeli couscous. So delicious!"
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Ingredients

45 m servings 254 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 592 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

54
  1. 82 Ratings

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Most helpful positive review

This dish was great. I have made something similar before with orzo instead of couscous but couscous is outstanding and looks very pretty on the plate. I did use whole wheat couscous, and becaus...

Most helpful critical review

if this has chicken broth in it then it's not vegetarian.

This dish was great. I have made something similar before with orzo instead of couscous but couscous is outstanding and looks very pretty on the plate. I did use whole wheat couscous, and becaus...

My family enjoyed this. I made a few changes to appeal to the 12 and 10 year olds: skipped the olives, but added some finely diced red pepper which gave it a nice crunch. Also, I didn't have g...

I doubled the recipe so that I would have enough to bring for lunches this week. I used all chicken broth instead of some water because I did not want to waste the rest of the can. I also only...

if this has chicken broth in it then it's not vegetarian.

Super easy to make. The flavors are great and it's light and refreshing. I used a sweet pepper instead of sun-dried tomatoes and I left out the olives. I added a little extra lemon juice also. ...

mmm, the perfect side dish to a baked salmon and spinach dish. I followed one of the reviews and omitted the water and replaced it with more chicken broth. I also used whole wheat couscous and s...

really delicious! added grilled chicken for a light main dish. will definately make again! thanks!

This is delicious. Looking at the ingredients I knew we would like it, but I had no idea just how well it would come together. I used a full can of chickpeas and added more feta. Amazingly ta...

Fantastic for a healthy lunch. Used veggie broth rather than chicken broth (since I'm a vegetarian) and left out the olives (don't like them), but other than that I stuck to the recipe and my fa...