Israeli couscous is used in this healthy Greek couscous salad. So scrumptious!
½ cup water
¼ cup chicken broth
1 teaspoon minced garlic
½ cup pearl (Israeli) couscous
1 cup canned chickpeas (garbanzo beans), rinsed and drained
¼ cup chopped sun-dried tomatoes
¼ cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 tablespoon white wine vinegar
1 ½ teaspoons lemon juice
1 teaspoon dried oregano
½ teaspoon ground black pepper
- In a saucepan, combine the water and chicken broth; add the garlic and bring to a boil. Stir in the pearl couscous, cover, and remove from the heat. Allow couscous to stand for 5 minutes, or until the water has been absorbed; fluff with a fork. Allow the couscous to cool until it reaches a warm temperature.
- In a large serving dish, stir together the couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese.
- To prepare the dressing: In a small mixing bowl, add white wine vinegar, lemon juice, oregano, and black pepper. Pour over couscous mixture and stir to combine before serving.