Mediterranean Couscous Salad

Name: Mediterranean Couscous Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup pearl couscous; 3 cups water; 1 15 ounce can chickpeas, drained and rinsed; 2 Persian cucumbers; 1 pint cherry tomatoes; 2 tablespoons white wine vinegar; 2 tablespoons Dijon mustard; 1 tablespoon fresh parsley; 1 garlic clove; 1 teaspoon fresh thyme; ½ cup olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
505 kcal
Course
Side Dish
Cuisine
Mediterranean

Mediterranean Couscous Salad

Benjamin Ramirez

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This Mediterranean couscous salad is perfect for lunches or dinners, with pearl couscous, Persian cucumbers, and sweet tomatoes, all dressed in a tangy and earthy vinaigrette.

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Ingredients

Servings

For salad:

2 tablespoons olive oil
1 cup pearl couscous
3 cups water
1 15 ounce can chickpeas, drained and rinsed
2 Persian cucumbers sliced into half-moons
1 pint cherry tomatoes halved

For vinaigrette:

2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 tablespoon fresh parsley minced
1 garlic clove grated
1 teaspoon fresh thyme minced
½ cup olive oil

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Instructions

For salad

Heat a large high-sided skillet or saucepan over medium heat. Add the olive oil and allow it to warm. You want it just warm, not smoking hot.
Next, add the couscous and toast it for 2 minutes, stirring occasionally.
Carefully add the water to the couscous and bring it to a boil. Cook for 7 minutes.
Next, add the chickpeas to the couscous and cook for an additional minute.
Drain the couscous and chickpeas and run them under cool water until they are no longer steaming. It’s okay if they’re still warm, we just don’t want them super hot.
Transfer the couscous and chickpeas to the bowl with the vinaigrette.
Add the cucumbers and tomatoes and toss to combine.
Season with salt and pepper to taste and enjoy.
Store any leftovers in an airtight container in the fridge for up to three days.

For vinaigrette

Add the white wine vinegar, dijon, parsley, garlic, and thyme to a large bowl and whisk to combine.
Next drizzle in the olive oil, whisking constantly. Whisk until the vinaigrette is fully emulsified.
Season with salt and pepper to taste. Set aside until ready to use.

Equipments used:

Nutrition Information

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Serving 1g Calories 505kcal (25%) Carbohydrates 37g (12%) Protein 10g (20%) Fat 36g (55%) Saturated Fat 5g (25%) Polyunsaturated Fat 30g Sodium 518mg (22%) Fiber 8g (32%) Sugar 7g (14%)