Greek Vegetable Couscous

Oxmoor House
Nothing pairs better with Greek-style lamb or chicken than a couscous recipe that boasts bold Mediterranean flavor.
7 (1 1/2-cup) servings.


+ Add To Shopping List
1 1/2 cups water
1/2 cup canned vegetable broth, undiluted
2 cups couscous, uncooked
Olive oil-flavored vegetable cooking spray
2 cloves garlic, minced
1 1/2 cups chopped zucchini
1 cup peeled, seeded, and chopped tomato
1 cup chopped purple onion
1 (15-ounce) can garbanzo beans (chick-peas), drained
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon dried crushed red pepper
1/4 teaspoon black pepper
1 1/2 cups crumbled basil- and tomato-flavoredfeta cheese
1/4 cup sliced ripe olives
1/4 cup chopped fresh parsley


Combine water and broth in a medium saucepan; bring to a boil. Remove from heat. Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add garlic; saute 1 minute. Add zucchini, tomato, and onion, and saute 2 to 3 minutes or until onion is tender. Add garbanzo beans and next 4 ingredients; stir well. Add couscous; cook 3 minutes or until thoroughly heated. Top with cheese, olives, and parsley.

Created date

August 2009

Nutritional Information

Calories 330
Caloriesfromfat 20 %
Fat 7.4 g
Satfat 3.9 g
Monofat 1.7 g
Polyfat 0.8 g
Protein 14.4 g
Carbohydrate 53.3 g
Fiber 0.0 g
Cholesterol 22 mg
Iron 0.0 mg
Sodium 450 mg
Calcium 0.0 mg