Ingredients
Scale
To make this delicious and nutritious salad, you’ll need:
- ½ cup water
- ¼ cup chicken broth (for extra flavor)
- 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
Preparation Steps
Step 1: Cook the Couscous
- Pour water and chicken broth into a saucepan.
- Stir in garlic and bring to a boil.
- Stir in pearl couscous, cover the pan, and remove from heat.
- Let the couscous stand until the water is absorbed, about 5 minutes.
- Fluff with a fork and allow to cool to a warm temperature.
Step 2: Assemble the Salad
- In a large serving bowl, toss together:
- Cooked couscous
- Chickpeas
- Sun-dried tomatoes
- Kalamata olives
- Crumbled feta cheese
Step 3: Make the Dressing
- In a small bowl, whisk together:
- White wine vinegar
- Lemon juice
- Dried oregano
- Ground black pepper
- Pour the dressing over the salad and toss to coat evenly.
Step 4: Serve & Enjoy
- Let the salad sit for about 20 minutes before serving to allow the flavors to meld.
- Serve at room temperature or chilled.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Mediterranean / Greek
Nutrition
- Serving Size: 3
- Calories: 254 per serving