Mediterranean Couscous Salad
Mediterranean Couscous Salad is a fresh and healthy vegetarian summer recipe that is loaded with protein from the chickpeas and full of colorful vegetables.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ cup pearl couscous
- 2 cucumbers (Persian, diced)
- ½ cup sun-dried tomatoes (diced or julienned)
- ½ cup can chickpeas (rinsed/drained)
- 2 tablespoons feta cheese (crumbled)
- 2 tablespoons pine nuts (toasted)
- ¼ cup parsley (chopped)
- 2 tablespoons fresh mint (chopped)
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove (crushed)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Bring a large saucepan of 2 cups salted water to boil. Add couscous, stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, about 8-10 minutes. Fluff with a fork and transfer to a large shallow bowl to cool.
- 2
Prepare the dressing for the salad by whisking together the extra virgin olive oil, lemon juice, garlic clove and Dijon mustard. Stir to combine, then pour over the cooled couscous.
- 3
Add the cucumbers, tomatoes, chickpeas, feta cheese, pine nuts, parsley and mint on top, and toss gently to combine.
- 4
Enjoy at room temperature, or cover and refrigerate until cool, about 1 hour.