Greek-Style Couscous

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Greek-Style CouscousRecipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Mix cucumber, tomato, and oregano into couscous and sprinkle with feta to make this Greek-Style Couscous. 

Serves 4 (serving size: 3/4 cup)

Ingredients

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3/4 cup unsalted chicken stock
3/4 cup uncooked couscous
1/2 teaspoon kosher salt, divided
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
1 cup (1/4-inch) diced English cucumber
1 cup (1/4-inch) diced tomato
3 tablespoons fresh oregano leaves
1 ounce crumbled feta cheese (about 1/4 cup)

Preparation

1. Bring stock to a boil in a small saucepan over high heat. Place couscous and 1/4 teaspoon salt in a small baking dish. Pour stock over couscous; stir to combine. Cover tightly with plastic wrap; let stand 8 minutes. Fluff with a fork.

2. Combine remaining 1/4 teaspoon salt, oil, vinegar, and pepper in a large bowl, stirring with a whisk. Add cucumber, tomato, and oregano; toss to coat. Add cooked couscous; stir to combine. Sprinkle with feta.

Orange and Fennel Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon crushed red pepper in a bowl, stirring with a whisk. Add 3/4 cup rinsed and drained unsalted canned chickpeas, 3/4 cup thinly sliced fennel bulb, 3/4 cup orange sections, and 1/3 cup chopped fresh flat-leaf parsley; toss. Stir in couscous.

SERVES 4 (serving size: about 1 cup)

Calories 251; Fat 8.1g (sat 1.1g, mono 5.2g, poly 1.4g); Protein 8g; Carb 38g; Fiber 3g; Chol 0g; Iron 1mg; Sodium 340mg; calc 54mg

Cabbage and Radish Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 1 cup very thinly sliced green cabbage, 3/4 cup very thinly sliced radishes, 1/2 cup prepared refrigerated salsa fresca, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lime juice, and 1/4 teaspoon freshly ground black pepper in a large bowl. Stir in couscous. Sprinkle with 1.5 ounces queso fresco.

SERVES 4 (serving size: 1 cup)

Calories 242; FatT 9.8g (sat 2.4g, mono 6.1g, poly 0.9g); Protein 7g; Carb 29g; Fiber 3g; Chol 7g; Iron 1mg; Sodium 315mg; Calc 87mg

Celery and Cashew Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon lower-sodium soy sauce, and 1/2 teaspoon brown sugar in a bowl, stirring. Add 1 cup sliced celery and 1 cup mung bean sprouts; toss. Stir in couscous. Sprinkle with 3 1/2 tablespoons chopped unsalted cashews and 2 tablespoons fresh cilantro.

SERVES 4 (serving size: 3/4 cup)

Calories 248; Fat 10.8g (sat 1.7g, mono 7.5g, poly 1.3g); Protein 7g; Carb 31g; Fiber 3g; Chol 0g; Iron 1mg; Sodium 296mg; Calc 26mg

Created date

July 2015

Nutritional Information

Calories 223
Fat 8.9 g
Satfat 2.1 g
Monofat 5.8 g
Polyfat 0.8 g
Protein 7 g
Carbohydrate 28 g
Fiber 2 g
Cholesterol 6 mg
Iron 1 mg
Sodium 350 mg
Calcium 70 mg