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Greek Vegetable Couscous

Heart.Foods's picture
  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)

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: 
Side Dish
Cook Time: 
3 Minutes

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2862 Calories from Fat 789

% Daily Value*

Total Fat 88 g135.1%

Saturated Fat 43.9 g219.6%

Trans Fat 0 g

Cholesterol 264.7 mg88.2%

Sodium 6291.3 mg262.1%

Total Carbohydrates 411 g136.9%

Dietary Fiber 47.3 g189.4%

Sugars 16.9 g

Protein 152 g303.7%

Vitamin A 83.1% Vitamin C 179.5%

Calcium 45.8% Iron 71.9%

*Based on a 2000 Calorie diet

Greek Vegetable Couscous Recipe