Description
A light couscous salad with all the spring veggies, chickpeas, feta and a Mediterranean style dressing.
Ingredients
Scale
- 1 10 oz. box uncooked couscous
- 2 cups low sodium chicken or vegetable broth
- 1 cucumber (peeled and chopped)
- 1 cup cherry tomatoes (halved)
- 3 green onions (green and pale green parts chopped)
- ½ cup radishes (thinly sliced)
- 1 bell pepper (chopped)
- ½ cup shredded carrots
- 1 15 oz. canned chickpeas (drained)
- 1 cup crumbled feta
- ¼ cup pine nuts (toasted)
Dressing Ingredients
- ½ cup extra virgin olive oil
- 6 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 3 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- Salt and pepper to taste
Instructions
- In a saucepan, bring the chicken broth to a boil. Stir couscous into pan, cover and remove from heat. Let sit for 5 minutes and then fluff with a fork.
- Meanwhile, whisk the dressing ingredients together in a bowl until combined. Season with salt and pepper.
- Add all salad ingredients along with the cooked couscous to a large bowl and mix to combine. Making sure the dressing is whisked together well, drizzle in half the dressing and toss. Taste and add more dressing, salt or pepper as desired. Serve on its own as a light lunch or as a side with herb crusted salmon!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad