Mediterranean Couscous

Mediterranean Couscous

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  • 1 10oz. box couscous
  • 2 C. chicken (or Veg) broth
  • 1 garlic clove, minced
  • 2 Tbls. olive oil
  • 1/2 C. sun dried tomatoes, roughly chopped*
  • 1 1/2 C. marinated artichoke hearts (I sliced them each in half and used some marinade as well)
  • 1 can garbanzo beans, drained and rinsed
  • 20 Kalamata olives, sliced in half
  • 1 4oz. block feta cheese, diced
  • 1 green onion, sliced
  • 1/3 C. chopped nuts
  • 1 tsp. oregano
  • 1 tsp. greek seasoning
  • handful of chopped, fresh Italian parsley
  • Juice of 1 lemon (use zest too if you like)
  • salt & pepper, to taste
  • Drizzle of balsamic glaze, if desired


  1. Add chicken broth, garlic and olive oil to small sauce pan. Bring to boil. Add couscous, turn off heat, cover and let sit as directed on package directions.
  2. Fluff couscous with fork, then add to large bowl.
  3. Add remaining ingredients to couscous and stir to combine.
  4. Taste and adjust seasonings or drizzle with balsamic glaze, as desired.


*I used sun dried tomatoes not packed in a jar with oil so I added them to the chicken broth to plump up a bit. If you’re using sun dried tomatoes packed in oil, just chop them up and add them with the artichoke hearts and other ingredients.

No need to rinse artichoke hearts or sun dried tomatoes. I added about 1/4 c. of the marinade from the artichokes as a dressing. If you want a “wetter” couscous, add more, or some greek salad dressing or vinaigrette.