Wednesday, June 3, 2015


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)

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.