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Couscous: Greek Couscous

Source of Recipe

Cooking Light Magazine, July 1997, page 110


List of Ingredients

1 1/2 cups water
1 cup couscous -- uncooked
1/2 teaspoon dried oregano
1 1/2 cups diced plum tomatoes
1 cup diced peeled cucumber
1/3 cup crumbled feta cheese
1/4 cup small ripe olives
3 tablespoons diced red onion
15 1/2 ounces canned chickpeas -- drained
1/4 cup water
3 tablespoons lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper


Recipe

Bring 1 1/2 cups water to a boil in a medium saucepan; stir in couscous and oregano. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside. Combine 1/4 cup water and remaining ingredients; stir well with a whisk. Pour dressing over couscous mixture, tossing gently to coat.Yield: 4 servings.