Couscous salad, a delightful summertime dish that brings the vibrant flavors of the Mediterranean to your table. Crafted with pearl couscous and our Peak Greek Technique seasoning blend, this salad is a refreshing and satisfying choice for warm days and outdoor gatherings.
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.
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