Greek Couscous



4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 365
Caloriesfromfat 29 %
Fat 11.9 g
Satfat 3.1 g
Monofat 6.1 g
Polyfat 1.8 g
Protein 13.9 g
Carbohydrate 54 g
Fiber 5.8 g
Cholesterol 11 mg
Iron 4 mg
Sodium 580 mg
Calcium 129 mg


1 1/2 cups water
1 cup uncooked couscous
1/2 teaspoon dried oregano
1 1/2 cups diced plum tomatoes
1 cup diced peeled cucumber
1/3 cup crumbled feta cheese
1/4 cup small ripe olives, halved
3 tablespoons diced red onion
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup water
3 tablespoons lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper


Bring 1 1/2 cups water to a boil in a medium saucepan; stir in couscous and oregano. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.

Combine 1/4 cup water and remaining ingredients; stir well with a whisk. Pour dressing over couscous mixture, tossing gently to coat.

July 1997
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