Greek Couscous Salad

This hearty Greek couscous salad uses Israeli couscous. So delicious!

Preparation Details

Prep Time: 20 mins

Cook Time: 5 mins

Total Time: 45 mins

Servings: 3

Ingredients

• 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

Steps

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.