Recipe Details
Ingredients
-
½cupwater
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¼cupchicken broth
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1teaspoonminced garlic
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½cuppearl (Israeli) couscous
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1cupcanned chickpeas (garbanzo beans), rinsed and drained
-
¼cupchopped sun-dried tomatoes
-
¼cupsliced Kalamata olives
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2tablespoonscrumbled feta cheese
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1tablespoonwhite wine vinegar
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1 ½teaspoonslemon juice
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1teaspoondried oregano
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½teaspoonground black pepper
Cooking Directions
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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.
-
Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe3 | |
| Calories254 | |
| % Daily Value * | |
| Total Fat 6g |
7% |
| Saturated Fat 2g |
8% |
| Cholesterol 6mg |
2% |
| Sodium 592mg |
26% |
| Total Carbohydrate 42g |
15% |
| Dietary Fiber 6g |
21% |
| Total Sugars 2g |
|
| Protein 9g |
18% |
| Vitamin C 7mg |
7% |
| Calcium 84mg |
6% |
| Iron 2mg |
12% |
| Potassium 357mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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