Greek Couscous Recipe

Name: Greek Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous, whole wheat preferred; 1 cup chicken broth; 4 tablespoons olive oil, divided; ¾ cup dried brown lentils, rinsed and drained; ⅓ cup red wine vinegar; 3 garlic cloves, minced; ½ cup kalamata olive, pitted and chopped; 1 cup crumbled feta cheese; 1 small red onion, diced; ½ cup finely chopped of fresh mint; ½ cup chopped fresh dill; salt, to taste; fresh ground black pepper, to taste

Servings: persons

1 cup couscous, whole wheat preferred
1 cup chicken broth
4 tablespoons olive oil, divided
¾ cup dried brown lentils, rinsed and drained
⅓ cup red wine vinegar
3 garlic cloves, minced
½ cup kalamata olive, pitted and chopped
1 cup crumbled feta cheese
1 small red onion, diced
½ cup finely chopped of fresh mint
½ cup chopped fresh dill
salt, to taste
fresh ground black pepper, to taste

1
Bring chicken broth to a boil in a small saucepan.
2
Add dry couscous.
3
Stir until just coated.
4
Turn off heat, cover tightly and let stand 5 minutes or until liquid is thoroughly absorbed.
5
Fluff with a fork.
6
Drizzle with 1 tbsp olive oil, toss to coat and refrigerate until cool.
7
Place lentils into a small saucepan, cover with water, and bring to a boil.
8
Cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes.
9
Drain and set aside to cool.
10
Combine the remaining olive oil, vinegar, and garlic in a small bowl.
11
Remove couscous from refrigerator; add lentils, dressing, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended.
12
Season to taste with salt and pepper.
13
Cover and refrigerate for at least 2 hours.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup couscous, whole wheat preferred, 1 cup chicken broth, 4 tablespoons olive oil, divided, ¾ cup dried brown lentils, rinsed and drained, and more.

Yes, Greek Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Couscous

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