Friday, March 2, 2012

Greek Couscous

1/ 2 cup pearl couscous (Israeli), uncooked
1 cup canned garbanzo beans rinsed and drained
1/ 4 cup vegetable broth
1/ 2 cup water
1 teaspoon minced garlic
1/ 4 cup sun-dried tomatoes, chopped
1/ 4 cup Kalamata olives, sliced
2 tablespoons crumbled feta cheese
1 teaspoon dried oregano
1 tablespoon white wine vinegar
1 1/ 2 teaspoons lemon juice
1/ 2 teaspoon ground black pepper

In a saucepan, add the water, broth, garlic, and bring it to a boil. Add the couscous, cover and remove it from the heat. Let the couscous stand until there is no more liquid. Usually takes about 5 minutes. Fluff it with a fork and let it cool to room temperature.   Lightly toss the following in a large bowl; olives, feta cheese, couscous, sun-dried tomatoes, and garbanzo beans. In a small bowl, you will need to mix the following and pour it over the couscous mix; white wine vinegar, oregano, black pepper, and lemon juice. Toss and serve!

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