Mediterranean Couscous Salad
This Mediterranean Couscous Salad is packed with chickpeas, fresh herbs, kalamata olives and feta cheese and is topped with a simple lemon vinaigrette! It is easy to make and is perfect for meal prep!
Servings: 4 Servings
Calories: 444kcal
Cost: $5
Equipment
- 1 Chefs Knife
- 1 Cutting Board
- 1 2 Quart Saucepan
- 1 Fine Mesh Strainer
- 1 Large Mixing Bowl
Ingredients
- 1 ½ Cups Pearl Couscous
- 1 15oz Can of Chickpeas, drained and rinsed
- 2 Medium Persian Cucumbers, chopped into ½ inch cubes
- ½ Medium Red Onion, chopped into ½ inch pieces
- 1 Cup Cherry Tomatoes, quartered
- 1 Cup Fresh Dill, roughly chopped
- ½ Cup Kalamata Olives, pitted and roughly chopped
- ⅓ Cup Crumbled Feta Cheese
For the Lemon Vinnaigrette
- 3 Tbsp Lemon Juice
- 2 teaspoon Dijon Mustard
- 2 Small Cloves of Garlic, microplaned
- ¼ Cup Extra Virgin Olive Oil
- ½ teaspoon Salt
- Black Pepper to Taste
Instructions
Cook the Couscous
- Bring a large pot of water to a boil. Add a large pinch of salt, then add the couscous and stir. Cook until the couscous is tender, about 7 minutes.1 ½ Cups Pearl Couscous
- Drain through a fine mesh strainer, then rinse the couscous with cold water until it has cooled down.
Make the Vinaigrette
- While the couscous cooks, make the vinaigrette in a large mixing bowl. Combine lemon juice, dijon and garlic that has been grated on a rasp grater. Stir, then add the olive oil, salt and pepper and stir once more until well combined.3 tablespoon Lemon Juice, 2 teaspoon Dijon Mustard, 2 Small Cloves of Garlic, microplaned, ¼ Cup Extra Virgin Olive Oil, ½ teaspoon Salt, Black Pepper to Taste
Make the Salad
- Once the couscous has been rinsed, add it to the large bowl with the vinaigrette. Then, add the chickpeas, chopped cucumber, chopped red onion, quartered tomatoes, chopped dill, kalamata olives and feta cheese.1 15oz Can of Chickpeas, drained and rinsed, 2 Medium Persian Cucumbers, chopped into ½ inch cubes, ½ Medium Red Onion, chopped into ½ inch pieces, 1 Cup Cherry Tomatoes, quartered, 1 Cup Fresh Dill, roughly chopped, ½ Cup Kalamata Olives, pitted and roughly chopped, ⅓ Cup Crumbled Feta Cheese
- Toss with a large spoon or tongs until well combined. Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
Notes
I like to chop all of the vegetables pretty small so each bite gets some of everything! So, take your time and chop everything small.
Nutrition
Serving: 1Serving | Calories: 444kcal | Carbohydrates: 56g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 11mg | Sodium: 743mg | Potassium: 367mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1240IU | Vitamin C: 25mg | Calcium: 125mg | Iron: 2mg