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 🙂
Ingredients: [‘chicken broth’, ‘couscous’, ‘dried oregano’, ‘plum tomatoes’, ‘cucumber’, ‘feta cheese’, ‘ripe olives’, ‘red onion’, ‘chickpeas’, ‘water’, ‘lemon juice’, ‘olive oil’, ‘fresh ground black pepper’, ‘salt’]
Quantity of 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)”]
Number of Servings: 4
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.’]