Couscous And Chick-Pea Salad Recipe

Name: Couscous And Chick-Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALAD; 1 3/4 cup water; 1/2 teaspoon salt; 1 cup couscous (about 6 ounces); 1 15 ounce can chick peas (drained); 2 small red bell peppers, diced; 4 green onions, thinly sliced; 1/2 cup finely chopped carrots (I usually shred in the food processor); 1/2 cup diced pitted brine cured olives, such as Kalamata (about 4 ounces, I try and find the ones in the grocery store that are already pitted...it's a lot easier); MINT VINAIGRETTE; 1/4 cup leafy fresh mint sprig tops (about 1 1/2 bunches); 3 tablespoons white wine vinegar; 1 garlic clove; 1 teaspoon dijon mustard; 1/4 teaspoon sugar; 2/3 cup olive oil; 6 ounces feta cheese, coarsely crumbled; Romaine lettuce leaves; Fresh mint sprigs (optional)

Servings: persons

SALAD
1 3/4 cup water
1/2 teaspoon salt
1 cup couscous (about 6 ounces)
1 15 ounce can chick peas (drained)
2 small red bell peppers, diced
4 green onions, thinly sliced
1/2 cup finely chopped carrots (I usually shred in the food processor)
1/2 cup diced pitted brine cured olives, such as Kalamata (about 4 ounces, I try and find the ones in the grocery store that are already pitted...it's a lot easier)
MINT VINAIGRETTE
1/4 cup leafy fresh mint sprig tops (about 1 1/2 bunches)
3 tablespoons white wine vinegar
1 garlic clove
1 teaspoon dijon mustard
1/4 teaspoon sugar
2/3 cup olive oil
6 ounces feta cheese, coarsely crumbled
Romaine lettuce leaves
Fresh mint sprigs (optional)

1
FOR SALAD: Bring water and salt to boil in medium saucepan. Add couscous. Remove saucepan from heat; cover and let stand 5 minutes. Transfer couscous to large bowl. Fluff with fork. Add chick-peas, red peppers, green onions, carrots and olives to bowl.
2
FOR VINAIGRETTE: Finely chop 3/4 cup mint with vinegar, garlic, mustard and sugar in processor, using on/off turns. With machine running, gradually add olive oil. Process until well blended.
3
Pour dressing over salad. Toss to distribute vegetables and dressing evenly. Gently mix in feta cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
4
Arrange lettuce leaves around edge of large platter. Mound salad in center. Garnish salad with fresh mint sprigs.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: SALAD, 1 3/4 cup water, 1/2 teaspoon salt, 1 cup couscous (about 6 ounces), and more.

Yes, Couscous And Chick-Pea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous And Chick-Pea Salad

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