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Mediterranean Couscous Salad

4.6
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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
45 min
SERVINGS
3 servings
Lunch Dinner Greek
Mediterranean Couscous Salad
Ingredients
  • 1/2 cup water
  • 1/4 cup chicken broth
  • 1 teaspoon minced garlic
  • 1/2 cup pearl (Israeli) couscous
  • 1 cup canned garbanzo beans, rinsed and drained
  • 1/4 cup chopped sun-dried tomatoes
  • 1/4 cup sliced Kalamata olives
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon white wine vinegar
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
Instructions
1
Start by filling a saucepan with water and chicken broth, then stir in minced garlic until it's fully incorporated. Place the saucepan over high heat and bring the mixture to a rolling boil. Next, add pearl couscous to the saucepan and stir gently to combine. Cover the pan with a lid and take it off the heat source, allowing the couscous to sit for about 5 minutes. This will give it time to absorb all the liquid and become tender.
2
Once the couscous has finished cooking, remove it from the heat and let it cool down to a warm temperature. This will help prevent any further cooking or burning of the delicate grains.
3
In a large serving container, combine the cooked couscous with chickpeas, sun-dried tomatoes, olives, and crumbled feta cheese. Gently mix all the ingredients together until they're evenly distributed.
4
To create a delicious dressing, combine white wine vinegar, freshly squeezed lemon juice, dried oregano, and black pepper in a small bowl. Mix the ingredients together until they're fully incorporated and well combined.
5
Pour the dressing over the couscous mixture, then toss everything together gently to serve.