Ingredients
3
3 servings
- •0.5 cup water
- •0.25 cup chicken broth
- •1 teaspoon minced garlic
- •0.5 cup pearl (Israeli) couscous
- •1 cup canned garbanzo beans, rinsed and drained
- •0.25 cup chopped sun-dried tomatoes
- •0.25 cup sliced Kalamata olives
- •2 tablespoons crumbled feta cheese
- •1 tablespoon white wine vinegar
- •1.5 teaspoons lemon juice
- •1 teaspoon dried oregano
- •0.5 teaspoon ground black pepper
Instructions
- Pour water and chicken broth into a saucepan; stir in the garlic and bring to a boil. Stir in pearl couscous, cover the pan, and remove from heat. Allow couscous to stand until water has been absorbed, about 5 minutes; fluff with a fork. Allow couscous to cool to warm temperature.
- Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
- To make the dressing: Mix white wine vinegar, lemon juice, oregano, and black pepper in a small bowl until well combined. Pour over couscous mixture; toss again to serve.
Nutritional Facts
Per 3 servings
- Calories: 254
- Carbohydrate: 42g
- Fat: 6g
- Fiber: 6g
- Protein: 9g
- Sugar: 2g
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