Mediterranean Couscous Salad
This lemony pasta salad has loads of flavor and pairs nicely with a piece of grilled steak or chicken. We love taking this dish to pot-lucks; it can sit out for awhile and will still taste great and won't spoil. This recipe makes 6-8 servings.
PREP TIME
20 minutes
COOK TIME
15 minutes
Ingredients
1 1/3 cups Israeli couscous
1/3 cup extra-virgin olive oil
Juice from 2 fresh lemons
1 small red, yellow, white or sweet onion, finely chopped
2 cloves garlic, minced
1 15-ounce can chickpeas, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/3 cup pitted and thinly sliced Kalamata olives
Handful of chopped fresh parsley
Salt and pepper, to taste
1/3 cup extra-virgin olive oil
Juice from 2 fresh lemons
1 small red, yellow, white or sweet onion, finely chopped
2 cloves garlic, minced
1 15-ounce can chickpeas, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/3 cup pitted and thinly sliced Kalamata olives
Handful of chopped fresh parsley
Salt and pepper, to taste
Directions
Cook the couscous according to package instructions to al dente and drain well.
In a large mixing bowl, fold couscous, chickpeas, onion, garlic, tomatoes, olives and parsley together gently to combine. Add lemon juice and oil and fold again. Season with salt and pepper to taste. Cover and refrigerate for at least two hours before serving.
In a large mixing bowl, fold couscous, chickpeas, onion, garlic, tomatoes, olives and parsley together gently to combine. Add lemon juice and oil and fold again. Season with salt and pepper to taste. Cover and refrigerate for at least two hours before serving.
Looking for inspiration? Try these recipes:
Gnocchi with Pancetta, Sun-dried Tomatoes and Spinach
Winter Salad with Roasted Beets and Citrus
Roasted Potatoes with Harissa and Creme Fraiche
