| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | Ethnic | 4 | servings |
INGREDIENTS
| 1 1/2 | c | Water |
| 1 | c | Couscous |
| 1/2 | ts | Dried Oregano |
| 1 1/2 | c | Plum Tomatoes; Diced |
| 1 | c | Cucumber; Peeled And Diced |
| 1/3 | c | Crumbled Feta Cheese |
| 1/4 | c | Ripe Olives; Halved |
| 3 | tb | Diced Red Onion |
| 15 1/2 | oz | Chickpeas; Canned, Drained |
| 1/4 | c | Water |
| 3 | tb | Lemon Juice |
| 1 1/2 | tb | Extra-Virgin Olive Oil |
| 1/4 | ts | Salt |
| 1/4 | ts | Coarsely Ground Pepper |
INSTRUCTIONS
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. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 22, 1999, converted by MM_Buster v2.0l.
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