Yield: 4 servings
|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|
|3 tablespoons||Lemon Juice|
|1½ tablespoon||Extra-Virgin Olive Oil|
|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.