Mediterranean Couscous Salad
Ingredients
Chickpeas
-
1
15 oz can
chickpeas, drained and rinsed
-
¼
cup
olive oil
-
2
tablespoons
lemon juice
-
¼
teaspoon
ground pepper
-
½
teaspoon
salt
-
½
tablespoon
minced garlic
-
½
teaspoon
ground oregano
-
⅛
teaspoon
cayenne pepper
Couscous
-
2
tablespoons
olive oil
-
1
tablespoon
lemon juice
-
¼
teaspoon
salt
-
1
cup
Israeli couscous, uncooked
-
1.25
cups
water
Salad Ingredients
-
2
cups
chopped cucumber
-
10
oz
cherry tomatoes, halved
-
½
medium
red onion, diced
-
2
tablespoons
lemon juice
-
1
tablespoon
balsamic vinegar
-
1
medium
lemon, zest
-
½
cup
feta cheese crumbles
-
¾
cup
chopped fresh mint
-
to taste
salt and pepper
Instructions
- Combine chickpeas with olive oil, lemon juice, pepper, salt, garlic, oregano, and cayenne in a microwave-safe bowl and toss.
- Microwave the chickpeas on high for 90 seconds, mix, and set aside.
- Heat a saucepan over medium/high heat, add olive oil and lemon juice.
- Toast the couscous and salt in the saucepan for 1 minute.
- Add water, stir, and bring to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes until the couscous absorbs the water.
- Fluff the couscous with a fork and refrigerate to cool.
- In a large salad bowl, combine cucumbers, cherry tomatoes, red onion, lemon juice, balsamic vinegar, lemon zest, feta, and mint, and toss.
- Once cooled, add the couscous and chickpeas to the salad bowl and mix well.
- Season with salt and pepper to taste, then serve immediately or chill before serving.
Nutrition Facts (estimated)
Servings
8
Calories
266
Total fat
13g
Total carbohydrates
32g
Total protein
7g
Sodium
20mg
Cholesterol
0mg
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