Greek couscous

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.

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