Greek couscous
4 servings
Ingredients
| Quantity | 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 |
Directions
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.