Nothing pairs better with Greek-style lamb or chicken than a couscous recipe that boasts bold Mediterranean flavor.
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
How to Make It
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.