20 Min Cook Time:
5 Min Ready In:
- 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.
I love Couscous and this sounds like a very tasty recipe not sure where I will find Israeli Couscous though.
Thank you for the Greek Couscous recipe,which sounds very delicious.
Holiday Potatoes(serves up to 10)
2 ponds frozen hash browns
1 10.75 can of mushroom soup
16 oz low fat sour cream
2 cups shredded cheddar cheese
stick of melted butter, cornflakes
Preheat oven to 350.Mix potatoes,soup,sour cream,cheese & half butter in a large baking pan.Crumble cornflakes over mixture & drizzle the rest of the melted butter on top.Bake for 60 minutes.
Sorry not ponds(thats a lotta hash browns) I meant pounds.