Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Ivy Manning
Recipe by Cooking Light July 2010

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 1 1/3 cups salad and 3 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Combine oil, juice, garlic, and sugar.

  • Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.

Nutrition Facts

351 calories; fat 16.2g; saturated fat 4.7g; mono fat 8.6g; poly fat 1.6g; protein 11g; carbohydrates 43.6g; fiber 7.7g; cholesterol 19mg; iron 2.6mg; sodium 655mg; calcium 154mg.
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