Greek Couscous

Submitted by DrGaellon

"Adapted from a recipe by KAGRECO at allrecipes.com - the original used orzo pasta, but I like couscous better. I also reduced the fat a little bit."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 8

ingredients

• 1 cup couscous, whole wheat preferred
• 1 cup chicken broth
• 4 tablespoons olive oil, divided
• 3⁄4 cup dried brown lentils, rinsed and drained
• 1⁄3 cup red wine vinegar
• 3 garlic cloves, minced
• 1⁄2 cup kalamata olive, pitted and chopped
• 1 cup crumbled feta cheese
• 1 small red onion, diced
• 1⁄2 cup finely chopped of fresh mint
• 1⁄2 cup chopped fresh dill
• salt, to taste
• fresh ground black pepper, to taste

directions

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