Greek Couscous Salad
Description
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.
Ingredients
•
1/2 cup water
•
1/4 cup chicken broth
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1 teaspoon minced garlic
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1/2 cup pearl (Israeli) couscous
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1 cup canned garbanzo beans, rinsed and drained
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1/4 cup chopped sun-dried tomatoes
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1/4 cup sliced Kalamata olives
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2 tablespoons crumbled feta cheese
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1 tablespoon white wine vinegar
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1 1/2 teaspoons lemon juice
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1 teaspoon dried oregano
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1/2 teaspoon ground black pepper
Directions
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.