Couscous Salad
By á-3402
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Ingredients
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano or 1/2 teaspoon basil
- 4 garlic cloves, minced
- 2 1/4 cups vegetable broth, divided
- 1 (16 ounce) can chickpeas, drained and rinsed
- 3 medium ripe tomatoes, seeded and chopped
- 1 teaspoon salt
- 1 cup couscous, uncooked
- 2 cups green onions, coarsely chopped
- 1 cup feta cheese, crumbled
Details
Preparation
Step 1
Heat olive oil in a medium saucepan or large skillet over medium heat.
Add red pepper and garlic and cook for three minutes, stirring frequently.
Stir in a half a cup of the broth, along with the dried oregano or basil and chickpeas. Turn heat up to boil the mixture, then lower heat and simmer for 15 minutes.
Add remaining 1 and 3/4 cups of broth and salt, then bring to the boil. Add tomatoes. Gradually stir in couscous, then remove from heat, cover, and let stand 5 minutes until couscous cooks.
Stir in green onions and feta, toss well, and serve. May add some cracked black pepper, if you like.
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