Mediterranean Couscous with Chickpeas

    Mediterranean Couscous with Chickpeas

    Recipe Picture: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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    Reviews in English (63)


    This dish was great. I have made something similar before with orzo instead of couscous but couscous is outstanding and looks very pretty on the plate. I did use whole wheat couscous, and because it is dark the other ingredients didn't stand out as much. Regardless, it was pretty to look at and delicious. I also used all chicken broth (3/4 cup) , no water. As is, this is a very light lunch but if you cook some chicken breasts strips on the side seasoned with salt and pepper you can make this a more filling dinner entree. I say "salt and pepper" because the flavors in this couscous are complex enough and a heavy seasoned chicken might be a bit too much. Of course, it depends on your own personal taste and that of your family. Opa!!  -  21 Jun 2011  (Review from Allrecipes USA and Canada)


    My family enjoyed this. I made a few changes to appeal to the 12 and 10 year olds: skipped the olives, but added some finely diced red pepper which gave it a nice crunch. Also, I didn't have garbanzo beans, and used black beans instead. Overall, a nice, healthy side dish.  -  29 Aug 2011  (Review from Allrecipes USA and Canada)


    I doubled the recipe so that I would have enough to bring for lunches this week. I used all chicken broth instead of some water because I did not want to waste the rest of the can. I also only used a can of garbanzo beans, which was a little scant, because I didn't want to open a second for another ounce of beans. The results were delicious.  -  06 Nov 2011  (Review from Allrecipes USA and Canada)

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