Friday, September 10, 2010

Greek Couscous

Submitted by Emily Daniel

1 1/2 C Couscous (I used white, but next time I'm going to try a mix of white and wheat)

2 1/4 C Chicken Broth

1 can garbanzo beans

1/2 C Feta Cheese, crumbled

diced tomatoes

diced cucumber

diced red bell pepper

fresh basil, parsley and oregano, minced

Sea Salt and Cracked Pepper

Fresh Lemon juice

Greek Vinaigrette

Bring chicken broth to a boil and add couscous. Remove from heat. Cover and let sit for 5 minutes. Fluff thoroughly with a fork and refrigerate. When couscous is cold, toss with drained and rinsed garbanzo beans, feta, vegetables, and herbs. Squeeze juice of half a lemon and salt and pepper to taste. Next time I'll try adding a little Greek Vinaigrette for a little more flavor. But it was delicious anyway!

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