Mediterranean Pearl Couscous Salad
Ingredients
The salad
-
1
cup
dry pearl couscous
-
1 and ¾
cups
water or vegetable broth
-
1
can (14-16 ounces)
chickpeas, drained and rinsed
-
1
medium
cucumber, diced
-
1
cup
cherry tomatoes, quartered
-
½
medium
red onion, diced
-
1
medium
red bell pepper, diced
-
¼
cup
kalamata olives, finely chopped
-
3
tablespoons
fresh chopped parsley
-
¼
cup
feta
-
1
medium
lemon, sliced into wedges for serving
The vinaigrette
-
3
tablespoons
balsamic vinegar
-
3
tablespoons
olive oil
-
2
tablespoons
lemon juice from ~½ large lemon
-
1
teaspoon
honey or agave syrup
-
¼
teaspoon
coarse salt
Instructions
- Cook the pearl couscous in a pot with water or vegetable broth until soft and al dente, about 10-12 minutes.
- While the couscous cooks, dice the cucumber, cherry tomatoes, red onion, and red bell pepper, and combine them in a large bowl with the chickpeas and olives.
- In a small container, whisk together the balsamic vinegar, olive oil, lemon juice, honey, and salt to make the vinaigrette.
- Once the couscous is cooked, add it to the large bowl with the vegetables and chickpeas.
- Drizzle the vinaigrette over the salad, toss with fresh parsley and feta, and serve with lemon wedges. For a cold salad, chill in the fridge for 1-2 hours before serving.
Nutrition Facts (estimated)
Servings
4
Calories
511
Total fat
17g
Total carbohydrates
73g
Total protein
18g
Sodium
410mg
Cholesterol
8mg
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