Greek Couscous

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 365
  • Calories from fat: 29%
  • Fat: 11.9g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 13.9g
  • Carbohydrate: 54g
  • Fiber: 5.8g
  • Cholesterol: 11mg
  • Iron: 4mg
  • Sodium: 580mg
  • Calcium: 129mg

Ingredients

  • 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

Preparation

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