Name: Mediterranean Couscous Salad with Chickpeas
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean cuisine
Ingredients: 1 cup couscous (uncooked); 1.5 cup water (or vegetable broth); 15 oz chickpeas (canned, rinsed and drained); 1 pcs cucumber (medium, diced); 1 cup cherry tomatoes (halved); 0.5 cup kalamata olives (pitted and halved); 0.5 cup feta cheese (crumbled); 0.25 cup fresh parsley (chopped); 0.25 cup extra virgin olive oil; 2 tbsp lemon juice (freshly squeezed); 1 tsp dried oregano; 1 pcs garlic (clove, minced); 0.5 tsp salt (to taste); 0.25 tsp black pepper (freshly ground, to taste)

A vibrant Mediterranean couscous salad is generously portioned in a white bowl, showcasing fluffy couscous studded with plump chickpeas, colorful chopped bell peppers, and fresh parsley, all glistening under bright, natural light.

Craft a vibrant and refreshing couscous salad that captures the essence of the Mediterranean. Fluffy couscous forms the perfect base for a colorful medley of fresh ingredients, including hearty chickpeas, crisp cucumber, and juicy cherry tomatoes. Salty briny Kalamata olives and crumbled feta cheese add delightful bursts of flavor, all tied together by a zesty homemade lemon-oregano vinaigrette. This versatile grain salad offers a delightful balance of textures and tastes, making it an excellent choice for a light lunch, a flavorful side dish, or a satisfying make-ahead meal that fits perfectly within the Grain & Pasta Salads category.

Preparation time: 20 min
Cooking time: 5 min
Total time: 25 min
Servings: 4

Instructions

Prepare the Couscous

1Bring 1.5 cups of water or vegetable broth to a boil in a small saucepan.
2Add the uncooked couscous, stir once, remove from heat, cover, and let stand for 5 minutes until liquid is absorbed and couscous is fluffy.
3Fluff the couscous with a fork and transfer to a large bowl. Allow to cool slightly.

Prepare the Vinaigrette

1In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper until well combined.

Assemble the Salad

1To the bowl with the cooled couscous, add the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, pitted Kalamata olives, and crumbled feta cheese.
2Pour the lemon-oregano vinaigrette over the couscous and vegetable mixture.
3Gently toss all ingredients together until everything is evenly coated.
4Stir in the chopped fresh parsley just before serving.
5Taste and adjust seasoning if necessary. Serve immediately or chill for later.

Instructions

Prepare the Couscous

1Bring 1.5 cups of water or vegetable broth to a boil in a small saucepan.
2Add the uncooked couscous, stir once, remove from heat, cover, and let stand for 5 minutes until liquid is absorbed and couscous is fluffy.
3Fluff the couscous with a fork and transfer to a large bowl. Allow to cool slightly.

Prepare the Vinaigrette

1In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper until well combined.

Assemble the Salad

1To the bowl with the cooled couscous, add the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, pitted Kalamata olives, and crumbled feta cheese.
2Pour the lemon-oregano vinaigrette over the couscous and vegetable mixture.
3Gently toss all ingredients together until everything is evenly coated.
4Stir in the chopped fresh parsley just before serving.
5Taste and adjust seasoning if necessary. Serve immediately or chill for later.

Nutrition Information

Calories: 451 kcal
Protein: 15 g
Fat: 22 g
Carbs: 50 g

Nutrient	Per serving
Calories	451 kcal
Protein	15 g
Fat	22 g
Carbs	50 g

Tips

For extra crunch and flavor, try adding finely diced red onion or bell peppers to the salad.
Ensure your couscous cools sufficiently before mixing to prevent the feta from melting and to keep the vegetables crisp.
This salad is wonderful served chilled and can be prepared a day in advance for optimal flavor integration.