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Greek Vegetable Couscous Recipe
|Water||1 1⁄2 Cup (24 tbs)|
|Canned vegetable broth||1⁄2 Cup (8 tbs), undiluted|
|Couscous||2 Cup (32 tbs), uncooked|
|Olive oil flavored vegetable cooking spray||1|
|Garlic||2 Clove (10 gm), minced|
|Chopped zucchini||1 1⁄2 Cup (24 tbs)|
|Peeled seeded chopped tomato||1 Cup (16 tbs)|
|Chopped purple onion||1 Cup (16 tbs)|
|Canned garbanzo beans||15 Ounce, drained (Chickpeas, 1 Can)|
|Ground cumin||1⁄2 Teaspoon|
|Ground oregano||1⁄2 Teaspoon|
|Dried crushed red pepper||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Crumbled basil tomato flavored feta cheese||1 1⁄2 Cup (24 tbs)|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2862 Calories from Fat 789
% Daily Value*
Total Fat 88 g135.1%
Saturated Fat 43.9 g219.6%
Trans Fat 0 g
Cholesterol 264.7 mg
Sodium 6291.3 mg262.1%
Total Carbohydrates 411 g136.9%
Dietary Fiber 47.3 g189.4%
Sugars 16.9 g
Protein 152 g303.7%
Vitamin A 83.1% Vitamin C 179.5%
Calcium 45.8% Iron 71.9%
*Based on a 2000 Calorie diet
Remove from heat.
Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add garlic; saute 1 minute.
Add zucchini, tomato, and onion, and saute 2 to 3 minutes or until onion is tender.
Add garbanzo beans and next 4 ingredients; stir well.
Add couscous; cook 3 minutes or until thoroughly heated.
Top with cheese, olives, and parsley.