Mediterranean Couscous with Chickpeas

    25 minutes

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

    76 people made this

    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 (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)