Mediterranean Couscous with Chickpeas
This Mediterranean inspired couscous dish includes garlic, sundried tomatoes, olives, feta cheese, chickpeas, oregano, vinegar, lemon juice and pepper.
Ingredients
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
Directions
Preparation:20min ›
Cook:5min ›
Ready in:25min
- 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.
- 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 and Ratings
Global Ratings:
(111)
Reviews in English (72)
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)