Yield: 4 servings
Measure | Ingredient |
---|---|
1½ cup | Water |
1 cup | Couscous |
½ teaspoon | Dried Oregano |
1½ cup | Plum Tomatoes; Diced |
1 cup | Cucumber; Peeled And Diced |
⅓ cup | Crumbled Feta Cheese |
¼ cup | Ripe Olives; Halved |
3 tablespoons | Diced Red Onion |
15½ ounce | Chickpeas; Canned, Drained |
¼ cup | Water |
3 tablespoons | Lemon Juice |
1½ tablespoon | Extra-Virgin Olive Oil |
¼ teaspoon | Salt |
¼ teaspoon | Coarsely Ground Pepper |
Bring 1½ cups water to a boil in a medium saucepan; stir in couscous and oregano. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside. Combine ¼ cup water and remaining ingredients; stir well with a whisk. Pour dressing over couscous mixture, tossing gently to coat.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Mar 22, 1999, converted by MM_Buster v2.0l.