How many servings does this recipe make?

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

What ingredients do I need for Greek-Style Couscous?

You need 10 ingredients. The key ingredients include: 3/4 cup unsalted chicken stock, 3/4 cup uncooked couscous, 1/2 teaspoon kosher salt, divided, 2 tablespoons extra-virgin olive oil, and more.

Is Greek-Style Couscous suitable as general?

Yes, Greek-Style Couscous falls under the General category and is a great choice for this type of meal.

How do I store leftover Greek-Style Couscous?

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

Greek-Style Couscous Recipe

Name: Greek-Style Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted chicken stock; 3/4 cup uncooked couscous; 1/2 teaspoon kosher salt, divided; 2 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 1/4 teaspoon freshly ground black pepper; 1 cup (1/4-inch) diced English cucumber; 1 cup (1/4-inch) diced tomato; 3 tablespoons fresh oregano leaves; 1 ounce crumbled feta cheese (about 1/4 cup)

1

Bring stock to a boil in a small saucepan over high heat. Place couscous and 1/4 teaspoon salt in a small baking dish. Pour stock over couscous; stir to combine. Cover tightly with plastic wrap; let stand 8 minutes. Fluff with a fork.

2

Combine remaining 1/4 teaspoon salt, oil, vinegar, and pepper in a large bowl, stirring with a whisk. Add cucumber, tomato, and oregano; toss to coat. Add cooked couscous; stir to combine. Sprinkle with feta.

3

Orange and Fennel Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon crushed red pepper in a bowl, stirring with a whisk. Add 3/4 cup rinsed and drained unsalted canned chickpeas, 3/4 cup thinly sliced fennel bulb, 3/4 cup orange sections, and 1/3 cup chopped fresh flat-leaf parsley; toss. Stir in couscous.

4

Calories 251; Fat 1g (sat 1g, mono 2g, poly 4g); Protein 8g; Carb 38g; Fiber 3g; Chol 0g; Iron 1mg; Sodium 340mg; calc 54mg

5

Cabbage and Radish Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 1 cup very thinly sliced green cabbage, 3/4 cup very thinly sliced radishes, 1/2 cup prepared refrigerated salsa fresca, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lime juice, and 1/4 teaspoon freshly ground black pepper in a large bowl. Stir in couscous. Sprinkle with 5 ounces queso fresco.

6

Calories 242; FatT 8g (sat 4g, mono 1g, poly 9g); Protein 7g; Carb 29g; Fiber 3g; Chol 7g; Iron 1mg; Sodium 315mg; Calc 87mg

7

Celery and Cashew Couscous: Prepare couscous as directed in step 1 of base recipe. Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon lower-sodium soy sauce, and 1/2 teaspoon brown sugar in a bowl, stirring. Add 1 cup sliced celery and 1 cup mung bean sprouts; toss. Stir in couscous. Sprinkle with 3 1/2 tablespoons chopped unsalted cashews and 2 tablespoons fresh cilantro.

8

Calories 248; Fat 8g (sat 7g, mono 5g, poly 3g); Protein 7g; Carb 31g; Fiber 3g; Chol 0g; Iron 1mg; Sodium 296mg; Calc 26mg

Greek-Style Couscous

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