Name: Greek Couscous
Prep time: 20 min
Cook time: 20 min
Yield: 3
Ingredients: Chicken broth - ¼ cup; Water - ½ cup; Minced garlic - 1 teaspoon; Pearl (Israeli) couscous - ½ cup; Chopped sun-dried tomatoes - ¼ cup; Sliced Kalamata olives - ¼ cup; Crumbled feta cheese - 2 tablespoons; Canned garbanzo beans, rinsed and drained - 1 cup; Dried oregano - 1 teaspoon; Ground black pepper - ½ teaspoon; White wine vinegar - 1 tablespoon; Lemon juice - 1 ½ teaspoons

Ingredients for - Greek Couscous

1. Chicken broth ¼ cup

2. Water ½ cup

3. Minced garlic 1 teaspoon

4. Pearl (Israeli) couscous ½ cup

5. Chopped sun-dried tomatoes ¼ cup

6. Sliced Kalamata olives ¼ cup

7. Crumbled feta cheese 2 tablespoons

8. Canned garbanzo beans, rinsed and drained 1 cup

9. Dried oregano 1 teaspoon

10. Ground black pepper ½ teaspoon

11. White wine vinegar 1 tablespoon

12. Lemon juice 1 ½ teaspoons

How to cook deliciously - Greek Couscous

1 . Stage

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.

2 . Stage

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