Couscous Salad with Chickpeas

Photo: John Autry; Styling: Leigh Ann Ross

This main-dish couscous salad  is ready in 20 minutes and contains whole wheat couscous, chickpeas, tomato, and feta cheese.  You can serve it immediately, or cover and chill it for a portable lunch.

Yield: 4 servings (serving size: 1 1/3 cups salad and 3 tablespoons cheese)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 351
  • Fat: 16.2g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 8.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 11g
  • Carbohydrate: 43.6g
  • Fiber: 7.7g
  • Cholesterol: 19mg
  • Iron: 2.6mg
  • Sodium: 655mg
  • Calcium: 154mg

Ingredients

  • 1 cup uncooked whole-wheat couscous
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/8 teaspoon ground cinnamon
  • 1 cup boiling water
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons minced garlic
  • Dash of sugar
  • 1/3 cup chopped fresh mint
  • 1/4 cup thinly sliced green onions
  • 1/8 teaspoon smoked paprika
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 large ripe tomato, chopped
  • 3/4 cup (3 ounces) crumbled feta cheese

Preparation

  1. 1. Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.
  2. 2. Combine oil, juice, garlic, and sugar.
  3. 3. Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.
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