Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

Mix cucumber, tomato, and oregano into couscous and sprinkle with feta to make this Greek-Style Couscous. 

Robin Bashinsky
Recipe by Cooking Light September 2015

Gallery

Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 4 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring stock to a boil in a small saucepan over high heat. Place couscous and 1/4 teaspoon salt in a small baking dish. Pour stock over couscous; stir to combine. Cover tightly with plastic wrap; let stand 8 minutes. Fluff with a fork.

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  • Combine remaining 1/4 teaspoon salt, oil, vinegar, and pepper in a large bowl, stirring with a whisk. Add cucumber, tomato, and oregano; toss to coat. Add cooked couscous; stir to combine. Sprinkle with feta.

  • Orange and Fennel Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon crushed red pepper in a bowl, stirring with a whisk. Add 3/4 cup rinsed and drained unsalted canned chickpeas, 3/4 cup thinly sliced fennel bulb, 3/4 cup orange sections, and 1/3 cup chopped fresh flat-leaf parsley; toss. Stir in couscous.

  • SERVES 4 (serving size: about 1 cup)

  • Calories 251; Fat 1g (sat 1g, mono 2g, poly 4g); Protein 8g; Carb 38g; Fiber 3g; Chol 0g; Iron 1mg; Sodium 340mg; calc 54mg

  • Cabbage and Radish Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 1 cup very thinly sliced green cabbage, 3/4 cup very thinly sliced radishes, 1/2 cup prepared refrigerated salsa fresca, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lime juice, and 1/4 teaspoon freshly ground black pepper in a large bowl. Stir in couscous. Sprinkle with 5 ounces queso fresco.

  • SERVES 4 (serving size: 1 cup)

  • Calories 242; FatT 8g (sat 4g, mono 1g, poly 9g); Protein 7g; Carb 29g; Fiber 3g; Chol 7g; Iron 1mg; Sodium 315mg; Calc 87mg

  • Celery and Cashew Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon lower-sodium soy sauce, and 1/2 teaspoon brown sugar in a bowl, stirring. Add 1 cup sliced celery and 1 cup mung bean sprouts; toss. Stir in couscous. Sprinkle with 3 1/2 tablespoons chopped unsalted cashews and 2 tablespoons fresh cilantro.

  • SERVES 4 (serving size: 3/4 cup)

  • Calories 248; Fat 8g (sat 7g, mono 5g, poly 3g); Protein 7g; Carb 31g; Fiber 3g; Chol 0g; Iron 1mg; Sodium 296mg; Calc 26mg

Nutrition Facts

223 calories; fat 8.9g; saturated fat 2.1g; mono fat 5.8g; poly fat 0.8g; protein 7g; carbohydrates 28g; fiber 2g; cholesterol 6mg; iron 1mg; sodium 350mg; calcium 70mg.
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