This hearty Greek couscous salad uses Israeli couscous. So delicious!
Ingredients
- water: 0.5 cup
- chicken broth: 0.25 cup
- garlic: 1 tsp (minced)
- pearl (Israeli) couscous: 0.5 cup
- canned chickpeas (garbanzo beans): 1 cup (drained)
- sun-dried tomatoes: 0.25 cup (chopped)
- Kalamata olives: 0.25 cup (sliced)
- crumbled feta cheese: 2 Tbsp
- white wine vinegar: 1 Tbsp
- ½ teaspoons lemon juice: 1 piece
- oregano: 1 tsp (dried)
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
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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.
