Israeli couscous is used in this filling Greek couscous salad. Such a treat!
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 3 |
Ingredients
- ½ cup water
- ¼ cup chicken broth
- 1 teaspoon minced garlic
- ½ cup pearl (Israeli) couscous
- 1 cup canned chickpeas (garbanzo beans), rinsed and drained
- ¼ cup chopped sun-dried tomatoes
- ¼ cup sliced Kalamata olives
- 2 tablespoons crumbled feta cheese
- 1 tablespoon white wine vinegar
- 1 ½ teaspoons lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
Instructions
- Pour water and chicken broth into a saucepan; stir in the garlic and bring to a boil. Stir in pearl couscous, cover the pan, and remove from heat. Allow couscous to stand until water has been absorbed, about 5 minutes; fluff with a fork. Allow couscous to cool to warm temperature.
- Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
- To make the dressing: Mix white wine vinegar, lemon juice, oregano, and black pepper in a small bowl until well combined. Pour over couscous mixture; toss again to serve.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 6 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 592 mg |
| Sugars | 2 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent. I did not have garbanzo bean but used a can of kidney beans. I also used a can of Rotel spicy tomatoes. Super good.
This meal was so delicious, a new family favorite.
Great recipe! I made some changes because of what I had on hand. I substituted Quinoa for the Couscous, used all lemon juice instead of the lemon juice and white vinegar, omitted the cucumbers (though I wish I’d had some as I’ve made it before with the cukes and it was delish!), and added some different varieties of cherry/pear tomatoes – quartered. Fast and easy, and very yummy!
So quick and easy to make but really quite tasty. Took advice about using all chicken broth/no water. Only other change I made was using red wine vinegar because that’s what I had on hand. Will definitely make again.
Excellent texture and flavor. Everyone loved it!
I can’t say I love this recipe but it’s okay. Used tri-color couscous because I already had it on hand. I used a full can of garbanzo beans rather than measuring out a cup. I didn’t measure the feta, just added a bunch til it looked good. And I used vegetable broth instead of chicken because I don’t eat meat. I’m not sure what I don’t love about this honestly, but I don’t think I’ll make it again.
Really a good recipe…my husband is very picky and he loved it.
This is a delicious and easy salad to throw together. It is also a recipe that can be easily revised with the vegetables you throw in, while keeping the essential ingredients like the dressing, the feta and chickpeas. I made it minus the garlic, and added in a green onion, and some cherry tomatoes. This will now be a go-to salad in our house!
excellent, have made similar with couscous, but this is all out and Greekified! thanks
I cooked the couscous according to package directions. I have tried this method before and it is still hard. I also did double couscous and all chicken broth.
This was really good and so simple and quick. I used regular couscous because that is what I had, and cherry tomatoes instead of sun-dried since we have an abundant garden. Followed recipe otherwise. There was way too much black pepper…it burned our mouths. Maybe I read it incorrectly, but I don’t think so. Next time I need to add more feta and something green….either fresh chopped spinach or cucumbers. But a really great taste!
YUM! This was delicious! For my own future reference: Made 1 1/2 c couscous (toasted in butter and garlic first) in 1 c water and 3/4c chicken broth, salt. After cooking added all other ingredients. Did not like it with garbanzos much. Added parsley and olive oil. Rowenna did not appreciate the garlic/chick broth.
This is delicious! I added cucumbers and some cooked red quinoa, I also doubled the dressing (I did also add olive oil to the dressing) – went light on the olives and feta – the flavor was very well balanced for me! Thank you!
I followed this recipe without changing anything. I’m a bit disappointed I was expecting more flavors.
Make sure to use oil packed sun dried tomatoes. Also maybe some mint.
Super delicious! Didn’t have white wine vinegar so subbed in apple cider vinegar, also used a cup of halved cherry tomatoes instead of dried. This is the type of recipe you can easily adjust for taste or what’s in the cupboard, and will come our yummy every time!
I tripled the recipe for meal prep. Added onions and cucumber. Don’t worry too much about the quantity of liquids, I just kept adding 1/2 cup increments of water/broth until it was as fluffy as I wanted. One suggestion is to season the chick peas with cumin, paprika, and chile powder, then bake for 10 min. Overall super good.
delicious! I used fresh Roma tomatoes instead of sundried and diced cooked chicken instead of chickpeas. My whole family loved it, including 2 small children.
Cherry tomatoes were a yummy addition. Eating this with chicken is delicious!
Less chick peas would have been a better balance.
Very good salad. Love the fresh taste. I did add a few things. Teaspoon of fresh lemon zest dried in warm pan along with toasted pine nuts. I also used champagne vinegar.