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Ingredients

¼ cup chicken broth ½ cup water 1 teaspoon minced garlic ½ cup pearl (Israeli) couscous ¼ cup chopped sun-dried tomatoes ¼ cup sliced Kalamata olives 2 tablespoons crumbled feta cheese 1 cup canned garbanzo beans, rinsed and drained 1 teaspoon dried oregano ½ teaspoon ground black pepper 1 tablespoon white wine vinegar 1 ½ teaspoons lemon juice

Nutrition Info

253.6 calories carbohydrate: 42.4 g cholesterol: 5.6 mg fat: 5.6 g fiber: 5.8 g protein: 9 g saturatedFat: 1.5 g servingSize: - sodium: 591.8 mg sugar: 2 g transFat: : - unsaturatedFat: : -

Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes, fluff with a fork. Allow the couscous to cool to warm temperature.
In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

3 servings

Greek style Israeli couscous. So delicious!