This wholesome Mediterranean dish features pearl couscous, tender chickpeas, tangy feta cheese, and a medley of fresh vegetables, all tossed in a zesty dressing. Each bite offers a perfect blend of textures and tastes, from the chewy couscous and creamy chickpeas to the crisp veggies and savory feta. Ideal as a light lunch or a satisfying side, this couscous salad is a nutritious and delicious way to enjoy the best of Greek cuisine.
Servings
6
Prep Time
20 Min
Cook Time
10 Min
Ingredients
- 1 cup pearl couscous
- 2 tbsps olive oil
- 2 tbsp Noshejan Peak Greek Technique
- 1/2 shallot, halved and sliced thin
- 1 cup cooked chickpeas
- 1 cup diced cucumber
- 1 cup quartered cherry tomatoes
- Juice of one lemon
- 1/2 cup crumbled feta
- 1/4 cup sliced kalamata olives
- 1 tbsp chopped parsley
Instructions
Cook couscous according to package instructions. Remove from heat and stir to allow to cool slightly.
Add olive oil, Noshejan Peak Greek Technique, shallot, chickpeas, cucumber, tomatoes, and lemon juice to the couscous. Mix well.
Top with feta, olives and parsley.
Recipe Reflections (0)
No comments yet. Be the first to sprinkle some flavor into the discussion!