Cook the Book – Couscous & Chickpea Salad

Couscous and Chickpea Salad

1 1/4 cups water
1/2 teaspoon salt
1 cup uncooked couscous
3 tablespoons white wine vinegar
1 garlic clove, minced
1 tablespoon Dijon mustard
1/4 teaspoon sugar
1/3 cup extra-virgin olive oil
1 15-ounce can chickpeas, drained
2 small red bell peppers, seeded and diced
4 scallions, minced
1 large carrot, diced
1/2 cup pitted and diced Kalamata olives
3/4 cup chopped fresh mint (save a few sprigs for garnish)
6 ounces crumbled feta cheese

Bring the water and salt to a boil. Add the couscous, stir briefly, cover, and remove from heat.  Let it sit 5 minutes. While the couscous is sitting whisk together the vinegar, garlic, mustard, sugar, and olive oil. Fluff the couscous then toss it with the in the chickpeas, peppers, scallions, carrots, olives, and vinegar mixture. Add the feta cheese, chill, and serve.

Serves 6-8

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