Name: Greek Couscous Salad
Prep time: 20 min
Cook time: 5 min
Total time: 45 min
Yield: 3
Cuisine: Greek Inspired, Greek
Ingredients: 0.5 cup water; 0.25 cup chicken broth; 1 teaspoon minced garlic; 0.5 cup pearl (Israeli) couscous; 1 cup canned garbanzo beans, rinsed and drained; 0.25 cup chopped sun-dried tomatoes; 0.25 cup sliced Kalamata olives; 2 tablespoons crumbled feta cheese; 1 tablespoon white wine vinegar; 1.5 teaspoons lemon juice; 1 teaspoon dried oregano; 0.5 teaspoon ground black pepper

Greek Couscous Salad

This Greek couscous salad with garbanzo beans, feta cheese, sun-dried tomatoes, and olives is hearty and delicious. Perfect for a hot summer's day.

45 min total 20 min prep 5 min cook 3 254 cal

Instructions

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1 Pour water and chicken broth into a saucepan; stir in the garlic and bring to a boil. Stir in pearl couscous, cover the pan, and remove from heat. Allow couscous to stand until water has been absorbed, about 5 minutes; fluff with a fork. Allow couscous to cool to warm temperature.
2 Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
3 To make the dressing: Mix white wine vinegar, lemon juice, oregano, and black pepper in a small bowl until well combined. Pour over couscous mixture; toss again to serve.