Add this to your meatless Monday lineup. It's great with feta cheese on top. —Elaine Ober, Brookline, Massachusetts
Ingredients
- 1 cup water
- 3/4 cup uncooked whole wheat couscous
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
- 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1/2 cup pitted Greek olives, coarsely chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- Dash pepper
- Dash cayenne pepper
Directions
- In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork.
- Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Sir in remaining ingredients; heat through, stirring occasionally. Serve with couscous.
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