Couscous Salad with Feta and Chickpeas

2 cups [whole wheat] couscous
2 Tb. olive oil
2 1/2 cups water or broth
1 cucumber, peeled and diced
1/2 red onion, chopped
cherry or grape tomatoes (1 basket, more or less)
2 slabs of feta, coarsely chopped
fresh mint
1 can chickpeas, drained and rinsed

Boil the water with the olive oil, then turn off the heat, add the couscous and stir and cover. Set aside for about 10 minutes. Meanwhile, prepare the vegetables. When the couscous has absorbed the water, fluff with a fork and put into a large bowl.
Let cool a bit before adding the vegetables.

When the couscous has cooled, throw in the vegetables and chickpeas. Add a bit of olive oil if you like; sometimes it seems a little too dry. Salt and pepper to taste, along with the mint (dried oregano or basil would also work). Stir and toss to combine well. Add the feta and stir gently before serving.

[Omit the cheese for an almost-as-delicious vegan version]

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