Greek Couscous Recipe - Allrecipes.com
Greek Couscous Recipe
  • READY IN 45 mins

Greek Couscous

Recipe by  

"Greek style Israeli couscous. So delicious!"

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 5 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2011

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 because it is dark the other ingredients didn't stand out as much. Regardless, it was pretty to look at and delicious. I also used all chicken broth (3/4 cup) , no water. As is, this is a very light lunch but if you cook some chicken breasts strips on the side seasoned with salt and pepper you can make this a more filling dinner entree. I say "salt and pepper" because the flavors in this couscous are complex enough and a heavy seasoned chicken might be a bit too much. Of course, it depends on your own personal taste and that of your family. Opa!!

 
Most Helpful Critical Review
Apr 10, 2012

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

 
Sep 02, 2011

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 garbanzo beans, and used black beans instead. Overall, a nice, healthy side dish.

 
Nov 06, 2011

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 used a can of garbanzo beans, which was a little scant, because I didn't want to open a second for another ounce of beans. The results were delicious.

 
Jan 18, 2012

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. :)

 
Jul 12, 2011

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

 
Jan 09, 2012

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 tasty!

 
Dec 03, 2011

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 since I didn't have sundried tomatoes, I just used some homegrown tomatoes I had dehydrated. Absolutely delicious and I'm eating a bowl of leftovers right now. :) Next time I might add just a touch more broth.

 

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Nutrition

  • Calories
  • 254 kcal
  • 13%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 592 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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