Recipe by Cinizini
This is one of my vegetarian sister's favorite salads, from Mom (I'm not sure where she got it). She just eats it as is, but it is also good with grilled chicken, for the non-vegetarian set. A simple, tasty, one-pot dish, excellent hot or cold.
Top Review by inyabwai
Be careful when you're heating your olive oil & adding the red pepper flakes & garlic; I burnt mine & had to start over. Also added cilantro, lemon juice & extra granulated garlic and olive oil at the end. It was good.
- 1 tablespoon olive oil
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon dried oregano or 1⁄2 teaspoon basil
- 4 garlic cloves, minced
- 2 1⁄4 cups vegetable broth, divided
- 1 (16 ounce) can chickpeas, drained and rinsed
- 3 medium ripe tomatoes, seeded and chopped
- 1 teaspoon salt
- 1 cup couscous, uncooked
- 2 cups green onions, coarsely chopped
- 1 cup feta cheese, crumbled
Directions See How It's Made
- Heat olive oil in a medium saucepan or large skillet over medium heat.
- Add red pepper and garlic and cook for three minutes, stirring frequently.
- Stir in a half a cup of the broth, along with the dried oregano or basil and chickpeas. Turn heat up to boil the mixture, then lower heat and simmer for 15 minutes.
- Add remaining 1 and 3/4 cups of broth and salt, then bring to the boil. Add tomatoes. Gradually stir in couscous, then remove from heat, cover, and let stand 5 minutes until couscous cooks.
- Stir in green onions and feta, toss well, and serve. May add some cracked black pepper, if you like.
- Great next-day leftovers!