Mediterranean Couscous with Chickpeas

    Mediterranean Couscous with Chickpeas


    76 people made this

    This Mediterranean inspired couscous dish includes garlic, sundried tomatoes, olives, feta cheese, chickpeas, oregano, vinegar, lemon juice and pepper.

    Serves: 3 

    • 1/4 cup chicken stock
    • 1/2 cup water
    • 1 teaspoon garlic, minced
    • 1/2 cup couscous
    • 1/4 cup sundried tomatoes, chopped
    • 1/4 cup Kalamata olives, sliced
    • 2 tablespoons feta cheese, crumbled
    • 1 cup chickpeas, soaked rinsed and drained
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon white wine vinegar
    • 1 1/2 teaspoons lemon juice

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Pour the chicken stock and water into a saucepan. Stir in the garlic then bring to a boil. Stir in the couscous, cover the pan then 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.
    2. In a large serving bowl, lightly toss the couscous, sundried tomatoes, olives, feta cheese and chickpeas. Mix the oregano, black pepper, white wine vinegar and lemon juice in a small bowl then pour over the couscous mixture. Toss again to serve.

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