Mediterranean Couscous Salad

Name: Mediterranean Couscous Salad
Yield: Serves 6 as a Main Dish, or 8 to 10 as a Side
Cuisine: Greece
Ingredients: 1¼ cups [225 g] couscous; 1 cup [160 g] cooked chickpeas; ½ tsp dried basil; ¼ tsp ground cinnamon; 4 oz [115 g] feta cheese, diced; ½ cup [80 g] halved grape tomatoes; ½ cup [60 g] diced radishes; ½ cup [75 g] diced Persian cucumber; ½ cup [110 g] drained, chopped marinated artichoke hearts; ¼ cup [2 g] chopped fresh dill; ½ cup [24 g] sliced scallions, both white and green parts; ½ cup [110 g] roasted red peppers, cut into strips; Juice of 1 large lemon; 1 tsp Aleppo pepper; ½ cup [120 ml] plus 1 Tbsp extra-virgin olive oil; 2 tsp fine sea salt; 1 tsp dried oregano; ½ tsp freshly ground black pepper

Preparation info

Serves
6
as a Main Dish

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

All of the flavors of a great Greek salad are present here, but a couscous base gives it more heft, making it a nice summertime vegetarian entrée. Because it’s packed with vegetables, it looks and tastes light, but the chickpeas give it real staying power.

Ingredients

½ cup [120 ml] plus 1 Tbsp extra-virgin olive oil
2

Europe
Greece
Main course
Side dish
Vegetarian
Mediterranean

Method

In a large saucepan, combine 3 cups [720 ml] of water with the 1 Tbsp of oil, 1 tsp of the sea salt, and the oregano, black pepper, basil, and cinnamon. Bring to a boil over high heat. Remove the pan from the heat, add the couscous, and stir to combine. Cover the pan and set aside for 5 minutes, or until the water has been absorbed. Fluff the couscous with a fork and let cool completely.