Kittencal's Greek Couscous

Kittencalskitchen's Note:

This goes back years and has remained a family favorite --- you may adjust the amounts to suit your taste and the recipe may be doubled :)

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 ½ cups chicken broth (I use a garlic flavored broth for this) or 1 ½ cups water (I use a garlic flavored broth for this)
• 1 cup uncooked couscous
• ½-1 teaspoon dried oregano
• 2 plum tomatoes , chopped
• 1 -2 cup diced peeled cucumber
• ½ cup crumbled feta cheese
• ½ cup small ripe olives , halved
• 1 small red onion , finely chopped
• 1 (15 ounce) can chickpeas , well drained (garbonzo beans)
• ¼ cup water
• 3 tablespoons lemon juice
• 2 -3 tablespoons olive oil
• 1 teaspoon fresh ground black pepper (or to taste)
• salt (to taste)

Directions:

1. Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes.
2. Fluff with a fork.
3. Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
4. Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
5. Pour over the couscous mixture, tossing gently to coat.
6. Season with black pepper and salt.

Reviews

[nice&spicy]

Thanks Kittencal for a really great tasty recipe. I didn't have Chick Peas on hand but used a can of Mixed beans instead. (Red Kidney Beans, Chick Peas, Romano Beans, Black Eyed Peas) I only made half the recipe and it gave me enough for four generous portions. I served it with baked porkchops. It was a nice addition to our meal, I will be making it again. :)

[Cookin' Kiki]

This was very easy to make and yummy! A nice couscous side to my BBQ!

[MindyP679]

This was super yummy! I'm always looking for new unique sides and I wasn't disappointed with this recipe. I made a full recipe and it fed 4 and had enough leftovers for lunch for the entire week so, be warned, the quantity is large! I also used block feta and cut into cubes which I liked better than crumbles. I recommend using regular black olives... we used kalamatas and they were WAY too strong in this for our tastes even chopped up.