This hearty Greek couscous salad uses Israeli couscous. So delicious!
Ingredients
- ½ cup water
- ¼ cup chicken broth
- 1 teaspoon minced garlic
- ½ cup pearl (Israeli) couscous
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- ¼ cup chopped sun-dried tomatoes
- ¼ cup sliced Kalamata olives
- 2 tablespoons crumbled feta cheese
- 1 tablespoon white wine vinegar
- 1 ½ teaspoons lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
Directions
Step 1
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.
Step 2
Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
Step 3
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 254 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat2g | 8% |
Cholesterol6mg | 2% |
Sodium592mg | 26% |
Total Carbohydrate42g | 15% |
Dietary Fiber6g | 21% |
Total Sugars2g | |
Protein9g | |
Vitamin C7mg | 34% |
Calcium84mg | 6% |
Iron2mg | 12% |
Potassium357mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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