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Greek Vegetable Couscous

Heart.Foods's picture
Ingredients
  Water 1 1⁄2 Cup (24 tbs)
  Canned vegetable broth 1⁄2 Cup (8 tbs), undiluted
  Couscous 2 Cup (32 tbs), uncooked
  Olive oil flavored vegetable cooking spray 1
  Garlic 2 Clove (10 gm), minced
  Chopped zucchini 1 1⁄2 Cup (24 tbs)
  Peeled seeded chopped tomato 1 Cup (16 tbs)
  Chopped purple onion 1 Cup (16 tbs)
  Canned garbanzo beans 15 Ounce, drained (Chickpeas, 1 Can)
  Ground cumin 1⁄2 Teaspoon
  Ground oregano 1⁄2 Teaspoon
  Dried crushed red pepper 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Crumbled basil tomato flavored feta cheese 1 1⁄2 Cup (24 tbs)
  Sliced ripe olives 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
Directions

Combine water and broth in a medium saucepan; bring to a boil.
Remove from heat.
Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add garlic; saute 1 minute.
Add zucchini, tomato, and onion, and saute 2 to 3 minutes or until onion is tender.
Add garbanzo beans and next 4 ingredients; stir well.
Add couscous; cook 3 minutes or until thoroughly heated.
Top with cheese, olives, and parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Cook Time: 
3 Minutes

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