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Greek Style Couscous Recipe

Though its origins lie in Northern Africa, couscous is one of the most versatile side dishes to pair with a main meal.

It can be tailored to fit virtually any dinner party's meal because it blends so well with so many ingredients.

For our Greek dinner party, we mixed the always pleasing wheat with artichokes, olives, pine nuts, and feta cheese to make this side dish recipe decidedly Greek. As if it's fantastic flavors weren't enough, this couscous dish will feed a large crowd on a small budget, which is always a perk for us hostesses!

  • 1 box (5.6 ounces) couscous (I used pine nut flavor, but you can use a plain)


  • 1 1/4 cup chicken or vegetable broth
  • 1 can artichoke hearts, drained and chopped
  • 1 can diced tomatoes, drained
  • 1 small can slice Kalamata olives
  • 2 green onions, diced
  • 2 tablespoons Olive Oil
  • Pine nuts, toasted
  • Crumbled Feta cheese

Cook couscous according to directions, substituting the broth for the water called for in the recipe. Most couscous out there requires just a few minutes to cook, which is another great thing about this side dish!

Drizzle the couscous with olive oil and stir. Add in the artichokes, tomatoes, olives, green onions, pine nuts and cheese, then stir to mix and combine.

Makes: 4

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