Kittencals Greek Couscous Recipes

KITTENCAL'S GREEK COUSCOUS

Kittencal's Greek Couscous image

This goes back years and has remained a family favorite --- you may adjust the amounts to suit your taste and the recipe may be doubled :)

Provided by Kittencalrecipezazz

Categories Greek

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups chicken broth (I use a garlic flavored broth for this) or 1 1/2 cups water (I use a garlic flavored broth for this)
1 cup uncooked couscous
1/2-1 teaspoon dried oregano
2 plum tomatoes, chopped
1 -2 cup diced peeled cucumber
1/2 cup crumbled feta cheese
1/2 cup small ripe olives, halved
1 small red onion, finely chopped
1 (15 ounce) can chickpeas, well drained (garbonzo beans)
1/4 cup water
3 tablespoons lemon juice
2 -3 tablespoons olive oil
1 teaspoon fresh ground black pepper (or to taste)
salt (to taste)

Steps:

Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes.
Fluff with a fork.
Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
Pour over the couscous mixture, tossing gently to coat.
Season with black pepper and salt.

KITTENCAL'S GREEK LAMB AND FETA MEATBALLS (KEFTEDAKIA)

Kittencal's Greek Lamb and Feta Meatballs (Keftedakia) image

These are a huge favorite with my family, there a wonderful change from regular beef meatballs, plan ahead the mixture needs to chill for 24 hours before shaping into balls :)

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time P1DT20m

Yield 16 meatballs

Number Of Ingredients 12

Ingredients

1 lb ground lamb
1/2 teaspoon seasoning salt or 1/2 teaspoon white salt
1/2 teaspoon fresh ground black pepper (or to taste)
1 -2 tablespoon fresh minced garlic
1/3 cup fresh minced parsley (can use a little more)
1 pinch dried oregano (rubbed between fingers to release the flavors)
1 small onion, finely chopped
1/2 cup crumbled feta cheese
1/2 cup chopped pitted green olives
2 eggs, slightly beaten
1 teaspoon white vinegar
1 tablespoon olive oil

Steps:

In a large bowl, mix together, all ingredients including the 1 tablespoon of olive oil.
Cover and refrigerate for 24 hours or up to 48 hours.
Shape into 16 meatballs, and place on a baking sheet.
Set oven to 350 degrees F.
Bake for about for 20-25 minutes or until meat is cooked.

Nutrition Facts : Calories 118.2, Fat 9.8, SaturatedFat 4, Cholesterol 48.1, Sodium 144.3, Carbohydrate 1.1, Fiber 0.3, Sugar 0.4, Protein 6.3

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