| 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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