Name: Chickpea Couscous Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4-6
Ingredients: 1 1/2 cups uncooked couscous; 1 3/4 cups vegetable broth or water; 2 (15 oz) cans chickpeas, drained and rinsed; 1 English cucumber, diced; 1 pint cherry tomatoes, halved; 1 red bell pepper, diced; 1/2 red onion, finely chopped; 1/2 cup kalamata olives, pitted and halved; 1/2 cup crumbled feta cheese; 1/3 cup extra virgin olive oil; 3 tablespoons fresh lemon juice; 2 tablespoons red wine vinegar; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh mint, chopped; 1 teaspoon ground cumin

Instructions

Prepare the couscous

Bring the vegetable broth or water to a boil in a medium saucepan. Remove from heat, add couscous, stir, cover and let stand for 5 minutes. Fluff with a fork and transfer to a large bowl to cool.
Combine vegetables and chickpeas

Add the drained chickpeas, diced cucumber, halved cherry tomatoes, diced bell pepper, chopped red onion, and halved olives to the cooled couscous. Mix gently to combine.
Prepare the dressing

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, and ground cumin until well combined. Season with salt and freshly ground black pepper to taste.
Dress the salad

Pour the dressing over the couscous mixture and toss gently to coat all ingredients evenly. Make sure the dressing reaches the couscous at the bottom of the bowl.
Add herbs and cheese

Fold in the chopped parsley, mint, and crumbled feta cheese. Reserve a small amount of herbs and feta for garnishing if desired.
Chill and serve

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled, garnished with additional herbs and feta if desired.

Chickpea Couscous Salad

Ingredients

Instructions

Nutritional Information