Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1997

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Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

365 calories; calories from fat 29%; fat 11.9g; saturated fat 3.1g; mono fat 6.1g; poly fat 1.8g; protein 13.9g; carbohydrates 54g; fiber 5.8g; cholesterol 11mg; iron 4mg; sodium 580mg; calcium 129mg.
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