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Greek Couscous Salad

This Greek couscous salad with garbanzo beans, feta cheese, sun-dried tomatoes, and olives is hearty and delicious. Perfect for a hot summer's day.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings: 3 servings
Course: Dinner, Lunch
Cuisine: Greek, Greek Inspired
Calories: 254
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 0.5 cup water
  • 0.25 cup chicken broth
  • 1 teaspoon minced garlic
  • 0.5 cup pearl Israeli couscous
  • 1 cup canned garbanzo beans, rinsed and drained
  • 0.25 cup chopped sun-dried tomatoes
  • 0.25 cup sliced Kalamata olives
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon white wine vinegar
  • 1.5 teaspoons lemon juice
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground black pepper

Method
 

  1. Pour water and chicken broth into a saucepan; stir in the garlic and bring to a boil. Stir in pearl couscous, cover the pan, and remove from heat. Allow couscous to stand until water has been absorbed, about 5 minutes; fluff with a fork. Allow couscous to cool to warm temperature.
  2. Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
  3. To make the dressing: Mix white wine vinegar, lemon juice, oregano, and black pepper in a small bowl until well combined. Pour over couscous mixture; toss again to serve.

Nutrition

Calories: 254kcalCarbohydrates: 42gProtein: 9gFat: 6gSaturated Fat: 2gCholesterol: 6mgSodium: 592mgFiber: 6gSugar: 2g

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