Zesty Mediterranean Couscous Salad
Zesty Mediterranean Couscous Salad
Ingredients
For the Couscous Salad
- 10 ounces couscous
- 1 tablespoon unsalted butter
- 2 cups chicken stock
- 1 cup chickpeas, rinsed and drained
- 1 pint cherry tomatoes, quartered
- 1/2 red onion, medium, finely chopped
- 1/2 cup kalamata olives, roughly chopped
- 2 mini cucumbers, diced small
- 1 bell pepper, medium, diced small
- 1 cup fresh curly parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 1/2 cups feta cheese, crumbled, for garnish
- 1 pinch kosher salt, to taste
- 1 pinch freshly ground black pepper, to taste
For the Vinaigrette
- 1/2 cup extra-virgin olive oil
- 4 tablespoons red wine vinegar
- 4 tablespoons lemon juice, from about 2 lemons
- 1 garlic, medium clove, grated
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon kosher salt, to taste
- 1/2 teaspoon freshly ground black pepper, to taste
Instructions
- 1
In a measuring cup, combine the extra-virgin olive oil, red wine vinegar, lemon juice, grated garlic, dried oregano, dried basil, red pepper flakes, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
⏱️ 2 min
- 2
Whisk the vinaigrette vigorously until the dressing has slightly thickened and emulsified.
⏱️ 2 min
- 3
In a medium saucepan, add the chicken stock and unsalted butter. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 4
Once boiling, add the couscous to the saucepan, stir once, and then immediately remove the saucepan from the heat.
⏱️ 1 min
- 5
Cover the saucepan with a lid and let the couscous rest for 5-10 minutes, or according to package directions, allowing it to absorb the liquid.
⏱️ 10 min
- 6
Uncover the couscous and fluff it with a fork to separate the grains.
⏱️ 1 min
- 7
In a large mixing bowl, combine the warm couscous, rinsed and drained chickpeas, quartered cherry tomatoes, finely chopped red onion, roughly chopped kalamata olives, diced mini cucumbers, diced bell pepper, chopped fresh curly parsley, chopped fresh mint, and a pinch of kosher salt and freshly ground black pepper.
⏱️ 10 min
- 8
Pour the prepared vinaigrette dressing over the combined ingredients in the bowl.
⏱️ 1 min
- 9
Toss thoroughly until all ingredients are well combined and coated with the dressing.
⏱️ 2 min
- 10
Taste the salad and adjust for seasoning (adding more salt and pepper) if desired.
⏱️ 1 min
- 11
Serve the Zesty Mediterranean Couscous Salad and top with a generous amount of crumbled feta cheese for garnish.
Kitchen Tools
Nutrition Facts (per serving)
Zesty Mediterranean Couscous Salad
For the Couscous Salad
- 10 ounces couscous
- 1 tablespoon unsalted butter
- 2 cups chicken stock
- 1 cup chickpeas, rinsed and drained
- 1 pint cherry tomatoes, quartered
- 1/2 red onion, medium, finely chopped
- 1/2 cup kalamata olives, roughly chopped
- 2 mini cucumbers, diced small
- 1 bell pepper, medium, diced small
- 1 cup fresh curly parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 1/2 cups feta cheese, crumbled, for garnish
- 1 pinch kosher salt, to taste
- 1 pinch freshly ground black pepper, to taste
For the Vinaigrette
- 1/2 cup extra-virgin olive oil
- 4 tablespoons red wine vinegar
- 4 tablespoons lemon juice, from about 2 lemons
- 1 garlic, medium clove, grated
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon kosher salt, to taste
- 1/2 teaspoon freshly ground black pepper, to taste
Instructions
- 1
In a measuring cup, combine the extra-virgin olive oil, red wine vinegar, lemon juice, grated garlic, dried oregano, dried basil, red pepper flakes, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
⏱️ 2 min - 2
Whisk the vinaigrette vigorously until the dressing has slightly thickened and emulsified.
⏱️ 2 min - 3
In a medium saucepan, add the chicken stock and unsalted butter. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 4
Once boiling, add the couscous to the saucepan, stir once, and then immediately remove the saucepan from the heat.
⏱️ 1 min - 5
Cover the saucepan with a lid and let the couscous rest for 5-10 minutes, or according to package directions, allowing it to absorb the liquid.
⏱️ 10 min - 6
Uncover the couscous and fluff it with a fork to separate the grains.
⏱️ 1 min - 7
In a large mixing bowl, combine the warm couscous, rinsed and drained chickpeas, quartered cherry tomatoes, finely chopped red onion, roughly chopped kalamata olives, diced mini cucumbers, diced bell pepper, chopped fresh curly parsley, chopped fresh mint, and a pinch of kosher salt and freshly ground black pepper.
⏱️ 10 min - 8
Pour the prepared vinaigrette dressing over the combined ingredients in the bowl.
⏱️ 1 min - 9
Toss thoroughly until all ingredients are well combined and coated with the dressing.
⏱️ 2 min - 10
Taste the salad and adjust for seasoning (adding more salt and pepper) if desired.
⏱️ 1 min - 11
Serve the Zesty Mediterranean Couscous Salad and top with a generous amount of crumbled feta cheese for garnish.