Greek Vegetable Couscous

Name: Greek Vegetable Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Mediterranean, European, Greek
Ingredients: 0 teaspoons black pepper; 425 grams garbanzo beans (chick-peas), drained; 473 milliliters couscous, uncooked; 59 milliliters chopped fresh parsley; 2 cloves garlic, minced; 1 teaspoons ground cumin; 59 milliliters sliced ripe olives; 1 teaspoons ground oregano; 237 milliliters chopped purple onion; 1 teaspoons dried crushed red pepper; 237 milliliters peeled, seeded, and chopped tomato; 355 milliliters crumbled basil- and tomato-flavoredfeta cheese; 118 milliliters canned vegetable broth, undiluted; 355 milliliters water; 355 milliliters chopped zucchini

Need This recipe is typical of Mediterranean cuisine. Head to the store and pick up pepper, ground cumin, basil- and tomato-flavoredfeta cheese, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine water and broth in a medium saucepan; bring to a boil.

Ingredients you will need

Broth

Water

Equipment you will use

Sauce Pan

Remove from heat.

Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.

Ingredients you will need

Couscous

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

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Cooking Spray

Equipment you will use

Frying Pan

Add garlic; saute 1 minute.

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Garlic

Add zucchini, tomato, and onion, and saute 2 to 3 minutes or until onion is tender.

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Zucchini

Tomato

Onion

Add garbanzo beans and next 4 ingredients; stir well.

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Chickpeas

Add couscous; cook 3 minutes or until thoroughly heated. Top with cheese, olives, and parsley.

Ingredients you will need

Couscous

Parsley

Cheese

Olives

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

0teaspoons

black pepper 425grams

garbanzo beans (chick-peas), drained 473milliliters

couscous, uncooked 59milliliters

chopped fresh parsley 2cloves

garlic, minced 1teaspoons

ground cumin 59milliliters

sliced ripe olives 1teaspoons

ground oregano 237milliliters

chopped purple onion 1teaspoons

dried crushed red pepper 237milliliters

peeled, seeded, and chopped tomato 355milliliters

crumbled basil- and tomato-flavoredfeta cheese 118milliliters

canned vegetable broth, undiluted 355milliliters

water 355milliliters

chopped zucchini

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Greek works really well with Agiorgitiko, Assyrtiko, and Moschofilero. 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. You could try Skouras Saint George Agiorgitiko. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 18 dollars per bottle.