greek couscous

By pdav

Ingredients

• 1 1/2 cups water
• 1 cup uncooked couscous
• 1/2 teaspoon dried oregano
• 1 1/2 cups diced plum tomatoes
• 1 cup diced peeled cucumber
• 1/3 cup crumbled feta cheese
• 1/4 cup small ripe olives, halved
• 3 tablespoons diced red onion
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 1/4 cup water
• 3 tablespoons lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper

Preparation

Step 1

Bring 1 1/2 cups water to a boil in a medium saucepan; stir in couscous and oregano. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.

Combine 1/4 cup water and remaining ingredients; stir well with a whisk. Pour dressing over couscous mixture, tossing gently to coat.

Nutritional Information
Calories:365 (29% from fat)
Fat:11.9g (sat 3.1g,mono 6.1g,poly 1.8g)
Protein:13.9g
Carbohydrate:54g
Fiber:5.8g
Cholesterol:11mg
Iron:4mg
Sodium:580mg
Calcium:129mg
Cooking Light, JULY 1997