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Ingredients
- 3 1/2 tablespoons olive oil divided
- 1 cup uncooked Israeli couscous
- 1/2 tsp Salt divided
- 6 tablespoons fresh lemon juice
- 1/3 cup chopped fresh parley
- 1/3 cup thinly sliced green onions
- 2 large tomatoes, chopped
- 1 large cucumber seeded and chopped
- 1 15 oz can chickpeas drained and rinsed
- 1/2 cup crumbled Feta cheese
Ingredients
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Instructions
- 1. Heat 1 1/2 teaspoons olive oil in a medium saucepan over medium high heat: add couscous. Cook, Stirring constantly , 4 minutes or until couscous begins to turn a golden color and smells toasted. Stir in 2 cups water and 1/4 teaspoon salt, and bring to a boil. Reduce heat; cover and simmer 15 minutes or until couscous is tender. 2. Transfer couscous to a large bowl, and add lemon juice, parsley, green onions, tomatoes, cucumber, chickpeas, remaining 3 tablespoons olive oil and 1/4 teaspoon salt; stir gently. Sprinkle with feta cheese, and toss to combine. * Recipe prepared by registered dietitians from St Vincent's Health System
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