Photo: John Autry; Styling: Leigh Ann Ross
Total Time
20 Mins
Yield
4 servings (serving size: 1 1/3 cups salad and 3 tablespoons cheese)

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.

How to Make It

Step 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.

Step 2

Combine oil, juice, garlic, and sugar.

Step 3

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

Ratings & Reviews

LauraFry's Review

nursejille
June 18, 2013
I made this with Bob's Red Mill Pearl (Israeli) couscous so it did require a bit of cooking. Also with canned diced drained tomatoes because of the season. Nice with barbecue, fresh taste. Husband said it could have had more flavor, but the overall vote was "let's have it again".

XxClaireXx's Review

XxClaireXx
June 23, 2012
This is super yummy! I left the mint out and was glad that I did--the salad had enough flavor without it. It will make great left overs for the week :)

mikoprice's Review

NinjaNana007
July 02, 2011
N/A

mkirshbaumray's Review

mkirshbaumray
July 21, 2010
LOVE this recipe. Have already made it twice. Used cherry tomatoes and they worked well. Also forgot the feta and didn't miss it! I liked the mint and didn't find the flavors overpowering. It's better the second time around after a day or two in the fridge.

nursejille's Review

LauraFry
July 07, 2010
I have many variations of couscous salads. This one is good, however the mint really overpowers it. You lose the other flavors so I suggest reducing the mint amount. I also added cucumber and pine nuts which made it good.

dancingmonkey's Review

mikoprice
July 03, 2010
I made this for a potluck with a potentially high number of vegan diners, so I adapted slightly --- skipped the cinnamon, added a chopped cucumber and subbed almonds for the feta (toasted pine nuts would have been better). I'm guessing it will taste even better after the flavors have a chance to meld. It's a good choice for an outdoor event because it doesn't require refrigeration, esp. if you skip the cheese.

MeganCalPoly's Review

MeganCalPoly
July 02, 2010
LOVED it! I made this forgetting my husband doesn't like chickpeas and is not a huge fan of couscous. He really liked it. Has a light flavor and isn't heavy. Forgot to buy mint, but still good w/out. Couldn't find whole wheat, so used plain couscous. Next time I might use grape tomatoes instead (and the mint!). Very yummy and makes a generous portion, and still good as leftovers.

coastguardcupid's Review

dancingmonkey
June 29, 2010
I considered doubling the recipe as it made 4 servings and i wanted leftovers. it made 4 substantial servings. the flavors are so dynamic with the lemon juice, cinnamon, mint and smoked paprika. definately NOT BLAND like the title would lead you to believe, and the textures so varied. i grilled some chicken in the same smoked paprika and chili powder to accompany the dish. delicious as an everyday meal, easy to make. i actually forgot the feta, but will put it on next time, even though it doesn't need it.