Kittencals Greek Couscous Food

10-MINUTE COUSCOUS SALAD

10-minute couscous salad image

This makes a great lunchbox filler for a day out and is equally good at home from the fridge

Provided by Good Food team

Time 10m

Number Of Ingredients 8

Ingredients

100g couscous
200ml hot low salt vegetable stock (from a cube is fine)
2 spring onions
1 red pepper
½ cucumber
50g feta cheese, cubed
2tbsp pesto
2tbsp pine nuts

Steps:

Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.

Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium

GREEK COUSCOUS

Greek Couscous image

Greek style Israeli couscous. So delicious!

Provided by KenzieKook

Categories World Cuisine Recipes European Greek

Time 45m

Yield 3

Number Of Ingredients 12

Ingredients

¼ cup chicken broth
½ cup water
1 teaspoon minced garlic
½ cup pearl (Israeli) couscous
¼ cup chopped sun-dried tomatoes
¼ cup sliced Kalamata olives
2 tablespoons crumbled feta cheese
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 tablespoon white wine vinegar
1 ½ teaspoons lemon juice

Steps:

Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 42.4 g, Cholesterol 5.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 9 g, SaturatedFat 1.5 g, Sodium 591.8 mg, Sugar 2 g

GREEK COUSCOUS

Greek Couscous image

Make and share this Greek Couscous recipe from Food.com.

Provided by gailanng

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 pieces sun-dried tomatoes, finely chopped
1/4 cup onion, finely chopped (divided)
1 cup water
1 cup couscous (dry)
1/4 teaspoon salt
5 jumbo black olives
1/2 cup feta cheese, crumbled
1 tablespoon fresh basil, chopped
2 tablespoons greek salad dressing with feta
1 small garlic clove, minced

Steps:

Add the tomatoes, half of the onion and the water to a small bowl and heat in the microwave until boiling. Add the salt and couscous, stir and cover for 5 minutes.
Fluff couscous with a fork then add remaining onion, black olives, feta, basil, Greek salad dressing, and garlic.

SIMPLE GREEK COUSCOUS

Simple Greek Couscous image

Kalamata olives, sun-dried tomatoes, and feta cheese add a Greek flair to a classic Mediterranean pasta.

Provided by DontWastetheCrumbs.com

Categories Salad 100+ Pasta Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

1 cup water
1 cup couscous
⅔ cup chopped kalamata olives, liquid reserved
⅔ cup diced red bell pepper
½ cup diced sun-dried tomatoes, oil reserved
1 (4 ounce) package crumbled feta cheese
1 tablespoon dried parsley, or to taste

Steps:

Bring water to a boil in a saucepan. Remove from the heat, and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Set aside to cool slightly.
Mix olives, red bell pepper, sun-dried tomatoes, and couscous together in a bowl. Stir about 1 tablespoon liquid from olives and 1 tablespoon oil from sun-dried tomatoes into the couscous mixture until moistened. Add more oil as needed. Fold in feta cheese; sprinkle with parsley.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 22.5 g, Cholesterol 16.8 mg, Fat 8.3 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 3.3 g, Sodium 555.4 mg, Sugar 3.2 g

KITTENCAL'S GREEK COUSCOUS

Kittencal's Greek Couscous image

This goes back years and has remained a family favorite --- you may adjust the amounts to suit your taste and the recipe may be doubled :)

Provided by Kittencalrecipezazz

Categories Greek

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups chicken broth (I use a garlic flavored broth for this) or 1 1/2 cups water (I use a garlic flavored broth for this)
1 cup uncooked couscous
1/2-1 teaspoon dried oregano
2 plum tomatoes, chopped
1 -2 cup diced peeled cucumber
1/2 cup crumbled feta cheese
1/2 cup small ripe olives, halved
1 small red onion, finely chopped
1 (15 ounce) can chickpeas, well drained (garbonzo beans)
1/4 cup water
3 tablespoons lemon juice
2 -3 tablespoons olive oil
1 teaspoon fresh ground black pepper (or to taste)
salt (to taste)

Steps:

Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes.
Fluff with a fork.
Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
Pour over the couscous mixture, tossing gently to coat.
Season with black pepper and salt.

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Greek Couscous This recipe is native to Greece and is definitely a crowd pleaser ("Kittencals Greek Couscous Recipe - Food.com", 2009)
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