Description
A light and refreshing couscous salad with chickpeas, feta, fresh mint, and a zesty lemon vinaigrette. Perfect as a healthy lunch or easy side dish for any meal!
Ingredients
Scale
- 1 1/2 cups chicken or vegetable broth
- 1 cup couscous (superfine, not pearl)
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1/2 English cucumber, finely chopped
- 1/2 large red bell pepper, seeds and ribs removed, finely chopped
- 1/4 cup finely chopped red onion
- 1/2 cup packed fresh mint leaves, coarsely chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup toasted sliced almonds
Vinaigrette:
- 1/4 cup + 2 Tbsp. extra virgin olive oil
- 3 Tbsp. freshly squeezed lemon juice
- 1 1/2 Tbsp. white wine vinegar or champagne vinegar
- 1 1/2 tsp. Dijon mustard
- 1 1/2 tsp. honey or maple syrup
- 1 large or 2 small garlic cloves, finely grated or minced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a medium saucepan over medium-high heat, bring broth to a boil. Stir in couscous and ¼ teaspoon salt, then cover and remove from the heat. Let sit, covered, 10 minutes. Fluff with a fork and transfer to a large bowl.
- To the couscous, add chickpeas, cucumber, bell pepper, red onion, mint, feta, and almonds.
- In a small bowl or jar, whisk together the lemon juice, vinegar, Dijon mustard, honey, and garlic. Slowly drizzle in the olive oil while whisking constantly until emulsified. Season with salt and pepper to taste.
- Add vinaigrette to the salad and toss to combine. Taste for salt and pepper. Let chill for at least 30 minutes before serving.
Notes
- Leftovers: Store leftovers in an airtight container in the fridge for 3-5 days. Give the salad a quick stir before serving to redistribute all the ingredients.
- Suggested Portion: This salad yields approximately 6 to 8 servings as a side dish (served with other mains), which is about 1 cup per person.
Nutrition
- Serving Size: 1 cup
- Calories: 275
- Sugar: 2.8g
- Sodium: 138mg
- Fat: 15.9g
- Carbohydrates: 27.2g
- Protein: 7.3g
- Cholesterol: 9mg