Zesty Greek Couscous Recipes

GREEK COUSCOUS

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.

GREEK COUSCOUS SALAD

Steps:

• In a large saucepan, bring broth to a boil. Stir in couscous. Remove from heat; let stand, covered, until broth is absorbed, about 5 minutes. Transfer to a large bowl; cool completely., Whisk together dressing ingredients. Add cucumber, tomatoes, parsley, olives and green onions to couscous; stir in dressing. Gently stir in cheese. Serve immediately or refrigerate and serve cold.

ZESTY GREEK COUSCOUS SALAD

Steps:

• Can be served hot or cold. If served hot, put zucchini in with couscous as it is being cooked (we prefer it hot). If served cold, chill for 4 hours before serving.
• Prepare couscous according to box directions using chicken broth or water, adding the black pepper, lemon juice, and olive oil.
• Once couscous has reached proper consistency, add remaining ingredients.

ZESTY GREEK COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions, omitting butter or olive oil, and adding black pepper to water.
• In large bowl, combine prepared couscous, lemon juice and olive oil.
• Allow to cool to room temperature.
• Add tomatoes, zucchini, basil and green onions.
• Chill at least four hours.
• Just before serving, stir in feta cheese. Or, you may top with feta cheese as a garnish.
• May be served over romaine lettuce or fresh spinach.
• May be used as a vegan recipe if served without the cheese.
• Cooking time is minimum chilling time.

ZESTY GREEK COUSCOUS

Steps:

• Put couscous in a large bowl. Pour boiling water over the couscous, cover the bowl with plastic wrap, and set aside until the water is absorbed completely, about 5 minutes; fluff with a fork.
• Stir olive oil and lemon juice with the couscous. Fold tomatoes, zucchini, green onion, and basil into the couscous mixture.
• Cover bowl with plastic wrap; refrigerate 4 hours to overnight.
• Stir feta cheese into the couscous mixture; season with salt and pepper.

KITTENCAL'S GREEK COUSCOUS

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.

ZESTY GREEK COUSCOUS

Steps:

• Put couscous in a large bowl. Pour boiling water over the couscous, cover the bowl with plastic wrap, and set aside until the water is absorbed completely, about 5 minutes; fluff with a fork.
• Stir olive oil and lemon juice with the couscous. Fold tomatoes, zucchini, green onion, and basil into the couscous mixture.
• Cover bowl with plastic wrap; refrigerate 4 hours to overnight.
• Stir feta cheese into the couscous mixture; season with salt and pepper.

GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE

Steps:

• Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
• Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
• Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
• Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
• Plate marinated feta and serve dressed salad over top.

ZESTY GREEK COUSCOUS

Steps:

• Put couscous in a large bowl. Pour boiling water over the couscous, cover the bowl with plastic wrap, and set aside until the water is absorbed completely, about 5 minutes; fluff with a fork.
• Stir olive oil and lemon juice with the couscous. Fold tomatoes, zucchini, green onion, and basil into the couscous mixture.
• Cover bowl with plastic wrap; refrigerate 4 hours to overnight.
• Stir feta cheese into the couscous mixture; season with salt and pepper.