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Greek Couscous Salad

Cost $7.5, save $10

Source: Recommended by CookGo

  • 5 Min
  • 3 Servings
  • $7.5

INGREDIENTS

  • Base

    • đź’§ ½ cup water
    • ÂĽ cup chicken broth
    • ½ cup pearl (Israeli) couscous
    • 1 cup canned chickpeas (garbanzo beans), rinsed and drained
    • 🍅 ÂĽ cup chopped sun-dried tomatoes
    • ÂĽ 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

1

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.

2

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

3

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

  • 9g
    Protein
  • 42g
    Carbs
  • 6g
    Fats

đź’ˇ Tips

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.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.