Mediterranean Couscous Salad
A colorful blend of fresh ingredients that's easy to make and perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup couscous Use whole wheat for a healthier option.
- 1 can chickpeas, drained and rinsed Also known as garbanzo beans.
- 1/2 cup cucumber, diced Use English cucumber for less seeds.
- 1 piece bell pepper, diced Any color works, but red or yellow adds sweetness.
- 1/2 cup red onion, finely chopped Adjust amount based on sweetness preference.
- 1 cup cherry tomatoes, halved
- 1/4 cup parsley, chopped Can substitute with basil for a different flavor.
- 1/4 cup feta cheese, crumbled Optional but adds a creamy texture.
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- to taste salt and pepper
Instructions
Preparation
- Cook the couscous according to package instructions. Let it cool.
- In a large bowl, combine chickpeas, cucumber, bell pepper, onion, tomatoes, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Add the cooled couscous to the vegetable mixture, then pour the dressing over it. Toss to combine.
- If using, sprinkle feta cheese on top before serving.
Notes
Let the salad sit for a bit to let those flavors mingle. Store in an airtight container in the fridge for about 3-4 days.