Mediterranean Couscous Salad
Ingredients
-
1 ⅓
cup
whole wheat Israeli couscous
-
⅓
cup
pine nuts
-
⅓
cup
extra-virgin olive oil
-
2 to 4
tablespoons
lemon juice
-
1
large
shallot, finely chopped
-
2
cloves
garlic, pressed or minced
-
½
teaspoon
fine sea salt
-
to taste
freshly ground black pepper
-
1
can (15 ounces)
chickpeas, rinsed and drained
-
1
pint
grape or cherry tomatoes, quartered
-
4
ounces
feta cheese, crumbled
-
⅓
cup
pitted and thinly sliced Kalamata olives
-
1
medium
zucchini, sliced into super thin rounds
-
1
small
yellow squash, sliced into super thin rounds
-
⅓
cup (⅔ ounce)
chopped fresh basil or flat-leaf parsley
Instructions
- Cook the couscous according to package directions until al dente, then drain any excess water.
- Toast the pine nuts in a skillet over medium-low heat until lightly golden and fragrant, then cool them in a bowl.
- In a large serving bowl, whisk together olive oil, lemon juice, shallot, garlic, salt, and pepper.
- Add the cooked couscous to the bowl and toss to coat with the dressing.
- Top with toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini, squash, and basil, then stir to combine.
- Adjust seasoning with salt, pepper, and additional lemon juice to taste.
- For best flavor, refrigerate for 30 minutes before serving. The salad can be stored covered in the refrigerator for up to 4 days.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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