Mediterranean Couscous Salad
This Mediterranean couscous salad is perfect for lunches or dinners, with pearl couscous, Persian cucumbers, and sweet tomatoes, all dressed in a tangy and earthy vinaigrette.
Servings: 4 servings
Ingredients
For salad:
- 2 tablespoons olive oil
- 1 cup pearl couscous
- 3 cups water
- 1 15 ounce can chickpeas, drained and rinsed
- 2 Persian cucumbers sliced into half-moons
- 1 pint cherry tomatoes halved
For vinaigrette:
- 2 tablespoons white wine vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon fresh parsley minced
- 1 garlic clove grated
- 1 teaspoon fresh thyme minced
- ½ cup olive oil
Instructions
For salad
- Heat a large high-sided skillet or saucepan over medium heat. Add the olive oil and allow it to warm. You want it just warm, not smoking hot.
- Next, add the couscous and toast it for 2 minutes, stirring occasionally.
- Carefully add the water to the couscous and bring it to a boil. Cook for 7 minutes.
- Next, add the chickpeas to the couscous and cook for an additional minute.
- Drain the couscous and chickpeas and run them under cool water until they are no longer steaming. It’s okay if they’re still warm, we just don’t want them super hot.
- Transfer the couscous and chickpeas to the bowl with the vinaigrette.
- Add the cucumbers and tomatoes and toss to combine.
- Season with salt and pepper to taste and enjoy.
- Store any leftovers in an airtight container in the fridge for up to three days.
For vinaigrette
- Add the white wine vinegar, dijon, parsley, garlic, and thyme to a large bowl and whisk to combine.
- Next drizzle in the olive oil, whisking constantly. Whisk until the vinaigrette is fully emulsified.
- Season with salt and pepper to taste. Set aside until ready to use.
Nutrition
Serving: 1g | Calories: 505kcal | Carbohydrates: 37g | Protein: 10g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 30g | Sodium: 518mg | Fiber: 8g | Sugar: 7g