Community Pick
Kittencal's Greek Couscous
"This goes back years and has remained a family favorite --- you may adjust the amounts to suit your taste and the recipe may be doubled :)"
photo by St. Louie Suzie
- Ready In:
- 10mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 1⁄2 cups chicken broth (I use a garlic flavored broth for this) or 1 1/2 cups water (I use a garlic flavored broth for this)
- 1 cup uncooked couscous
- 1⁄2 - 1 teaspoon dried oregano
- 2 plum tomatoes, chopped
- 1 -2 cup diced peeled cucumber
- 1⁄2 cup crumbled feta cheese
- 1⁄2 cup small ripe olives, halved
- 1 small red onion, finely chopped
- 1 (15 ounce) can chickpeas, well drained (garbonzo beans)
- 1⁄4 cup water
- 3 tablespoons lemon juice
- 2 -3 tablespoons olive oil
- 1 teaspoon fresh ground black pepper (or to taste)
- salt (to taste)
directions
- Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes.
- Fluff with a fork.
- Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
- Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
- Pour over the couscous mixture, tossing gently to coat.
- Season with black pepper and salt.
Questions & Replies
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Reviews
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I had never had couscous before so I didn't know what to expect... WOW was this DELICIOUS! I could not stop myself from eating it, and my husband (who has had couscous many times before) said it was the best he'd ever tried. The only thing I changed was I left out the cucumber because I don't like it. This one is definitely a keeper for us! -
I loved it! But, I prefer it cold I think. Very forgiving recipe - I added extra olives and left out the cucumber (personal preference).
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Doubled recipe, used veggie broth to make vegetarian (2 parts broth, 1 part water, steeped garlic cloves in it over low for a bit and re seaoned with kosher salt before using). Used kalamata olives. Added lemon zest to dressing. Turned out great! -
I was surprised that something so simple could be so good. I didn't even consider adding an entire teaspoon of pepper - I used 1/4 teaspoon. I also used 1/2 tsp of salt and will increase it to 3/4 tsp in the future.
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This is awesome! I thought I had the olives and feta but found out last minute I did not. I added some capers instead and it turned out delicious. I will definitely be making this often. Thanks for posting!
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Tweaks
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Thanks Kittencal for a really great tasty recipe. I didn't have Chick Peas on hand but used a can of Mixed beans instead. (Red Kidney Beans, Chick Peas, Romano Beans, Black Eyed Peas) I only made half the recipe and it gave me enough for four generous portions. I served it with baked porkchops. It was a nice addition to our meal, I will be making it again. :) -
Thank you for fixing my couscous recpe! I've been making this for years (except I replace the tomatoes, olives and chickpeas with scallions, yellow or red bell pepper and pine nuts or pistachios) - but I could never get the cousocus itself to be flavorful enough even with garlicky chicken broth - your lemon dressing was EXACTLY what I was missing! -
My mom just made some couscous and we were thinking of stuff to add to it, so I found this recipe on recipezaar. We substituted fresh basil for dried oregano, we didn't have tomatoes or cucumbers, we had blue cheese (not feta), added black olives, we didn't add the onion (personal taste), but we did have some chickpeas. She mixed up the dressing per these directions. We Loved It! -
Really great. I made this for a nice summertime side dish, and found it was even better the next day cold out of the fridge. I used vegetable broth instead of chicken, but otherwise kept the recipe the same. I served it with salmon. -
This was very good! We made this a few times and I substituted the oregano with some greek seasoning. Very tasty and definitely a keeper! Thank you for posting your recipe!
