Greek Couscous

Name: Greek Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mediterranean, European, Greek
Ingredients: 164 grams canned garbanzo beans, rinsed and drained; 59 milliliters chicken broth; 2 Tbsps crumbled feta cheese; 1 teaspoon minced garlic; 1 teaspoons ground black pepper; 34 milliliters sliced Kalamata olives; 2 teaspoons lemon juice; 1 teaspoon dried oregano; 86 grams pearl (Israeli) couscous; 28 grams chopped sun-dried tomatoes; 118 milliliters water; 1 Tbsp white wine vinegar

You can never have too many Mediterranean recipes, so give Greek Couscous a try. This recipe serves 3. Watching your figure? This lacto ovo vegetarian recipe has 232 calories, 10g of protein, and 6g of fat per serving. It works well as a side dish. Head to the store and pick up garbanzo beans, garlic, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Users who liked this recipe also liked Greek Couscous, Greek Shrimp and Couscous, and Greek-Style Couscous.

Instructions

Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.

Ingredients you will need

Chicken Broth

Couscous

Garlic

Water

Equipment you will use

Sauce Pan

Frying Pan

In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans.

Ingredients you will need

Sun Dried Tomatoes

Chickpeas

Feta Cheese

Couscous

Olives

Equipment you will use

Bowl

Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

Ingredients you will need

White Wine Vinegar

Black Pepper

Lemon Juice

Couscous

Oregano

Equipment you will use

Bowl

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

164grams

canned garbanzo beans, rinsed and drained 59milliliters

chicken broth 2Tbsps

crumbled feta cheese 1teaspoon

minced garlic 1teaspoons

ground black pepper 34milliliters

sliced Kalamata olives 2teaspoons

lemon juice 1teaspoon

dried oregano 86grams

pearl (Israeli) couscous 28grams

chopped sun-dried tomatoes 118milliliters

water 1Tbsp

white wine vinegar

Recommended wine: Moschofilero, Assyrtiko, Agiorgitiko

Moschofilero, Assyrtiko, and Agiorgitiko are great choices for Greek. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. The Santo Assyrtiko with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Santo Assyrtiko

Bright, clear yellow color. Dry with a distinct aromas of citrus and flowers, combined with hints of smoke and minerals from the volcanic soil. Fulll-bodied, well-balanced with intense flavors and long finish.