Couscous Salad with Chickpeas and Feta is a delightful combination of fluffy couscous, protein-packed chickpeas, and tangy feta cheese. Tossed with fresh vegetables and a zesty lemon dressing, this salad offers a satisfying mix of textures and flavors. It’s a perfect choice for a light lunch, a hearty side, or a potluck dish.
Serving Suggestions
Serve this couscous salad as a versatile side with grilled meats, seafood, or roasted vegetables. It also makes a great main course when paired with a side of pita bread or a fresh green salad. Garnish with additional feta cheese or chopped fresh herbs for an extra burst of flavor.
Pairing Ideas
This salad pairs well with a variety of dishes. It complements grilled chicken, lamb, or fish, adding a refreshing and hearty contrast. It also works nicely with other Mediterranean dishes, such as stuffed grape leaves or a Greek-style platter. For a more filling meal, enjoy it alongside a warm soup or a hearty stew.
Tips and Notes
- Couscous: Prepare couscous according to package instructions. Let it cool before mixing with other ingredients for the best texture.
- Chickpeas: Use canned or cooked chickpeas for convenience. Rinse and drain them well to remove excess salt and starch.
- Feta Cheese: Opt for good-quality feta cheese for a creamy and tangy addition. Crumbled feta works well throughout the salad.
- Dressing: A simple lemon and olive oil dressing enhances the flavors of the salad. Adjust seasoning with salt and pepper, and add a touch of garlic or herbs if desired.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors may deepen over time, making it a great make-ahead option.
Enjoy the wholesome and flavorful combination of Couscous Salad with Chickpeas and Feta as a delightful addition to your meals!
Couscous Salad with Chickpeas and Feta
Equipment
- Medium saucepan
- Large salad bowl
- Small bowl for dressing
- Whisk
Ingredients
For the Salad:
- 1 cup couscous
- 1 1/4 cups vegetable broth or water
- 1 can - 15 oz chickpeas, drained and rinsed
- 1 cucumber - diced
- 1 bell pepper - any color, diced
- 1 cup cherry tomatoes - halved
- 1/4 cup red onion - finely chopped
- 1/4 cup fresh parsley - chopped
- 1/4 cup fresh mint leaves - chopped
- 1/2 cup crumbled feta cheese
- Salt and freshly ground black pepper - to taste
For the Lemon-Herb Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic - minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper - to taste
Instructions
For the Couscous:
- In a medium saucepan, bring the vegetable broth or water to a boil.
- Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, or until the liquid is absorbed.
- Fluff the couscous with a fork and let it cool to room temperature.
For the Salad:
- In a large salad bowl, combine the cooked couscous, drained and rinsed chickpeas, diced cucumber, diced bell pepper, halved cherry tomatoes, finely chopped red onion, chopped parsley, chopped mint leaves, and crumbled feta cheese.
- Season the salad with salt and freshly ground black pepper to taste.
For the Lemon-Herb Dressing:
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried basil, salt, and freshly ground black pepper until well combined.
Assembly:
- Drizzle the lemon-herb dressing over the couscous salad in the bowl.
- Toss gently to coat all the salad ingredients evenly with the dressing.
- Serve immediately, or refrigerate for at least 30 minutes to allow the flavors to meld before serving.
- Enjoy this flavorful Couscous Salad with Chickpeas and Feta as a satisfying meal or a delightful side dish!