Greek Couscous Salad

Name: Greek Couscous Salad
Total time: 5 min
Yield: 3 Servings
Ingredients: 💧 ½ cup water; ¼ cup chicken broth; ½ cup pearl (Israeli) couscous; 1 cup canned chickpeas (garbanzo beans), rinsed and drained; 🍅 ¼ cup chopped sun-dried tomatoes; ¼ cup sliced Kalamata olives; 2 tablespoons crumbled feta cheese; 1 tablespoon white wine vinegar; 🍋 1½ teaspoons lemon juice; 🧄 1 teaspoon minced garlic; 1 teaspoon dried oregano; ½ teaspoon ground black pepper

Cost $7.5, save $10

Source: Recommended by CookPal

5 Min
3 Servings
$7.5

Greek Couscous Salad

Cost $7.5, save $10

Source: Recommended by CookPal

5 Min
3 Servings
$7.5

INGREDIENTS

Base
- 💧 ½ cup water
- ¼ cup chicken broth
- ½ cup pearl (Israeli) couscous
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- 🍅 ¼ cup chopped sun-dried tomatoes
- ¼ cup sliced Kalamata olives
- 2 tablespoons crumbled feta cheese
Dressing
- 1 tablespoon white wine vinegar
- 🍋 1½ teaspoons lemon juice
- 🧄 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper

STEPS

Pour water and chicken broth into a saucepan; stir in the garlic and bring to a boil. Stir in pearl couscous, cover the pan, and remove from heat. Allow couscous to stand until water has been absorbed, about 5 minutes; fluff with a fork. Allow couscous to cool to warm temperature.

Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.

To make the dressing: Mix white wine vinegar, lemon juice, oregano, and black pepper in a small bowl until well combined. Pour over couscous mixture; toss again to serve.

NUTRIENTS

Per 1 serving

🔥

254

Calories

9
Protein
42
Carbs
6
Fats

💡 For a vegan version, substitute feta cheese with vegan cheese or omit entirely.If you prefer a tangier flavor, increase lemon juice or white wine vinegar in the dressing.This salad can be made ahead and stored in the refrigerator for up to 3 days.