Monday, January 7, 2013

Creamy Couscous

Creamy Couscous 
This is great served as is or chilled

1 1/2 cup uncooked couscous
2 cups low sodium chicken broth
1 medium tomato, chopped
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup feta cheese,
8 oz Plain Greek yogurt
1/2 lemon 
salt and pepper

1. Boil the 2 cups of chicken broth, add in couscous and remove from heat. Let stand for 5 min and then fluff it with a fork.
2. Add the tomato, chickpeas, and feta to the couscous.
3. In a small bowl, combine the yogurt, lemon juice, and salt and pepper.
4. Pour the yogurt mixture over the couscous and mix well to combine.

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