This is one of my absolute favorite salads ever. It has lots of yummy stuff in it, including lots of feta cheese. I could eat my weight in feta. I love it so much! This salad is good with any kind of grilled food, but it is especially good with chicken. The only thing I would change is to add a little bit more dressing. When you pour the dressing over the warm couscous, the couscous absorbs the dressing. This is fine when you serve it the first night, but if you have any leftovers, they might be a bit dry. I just drizzled a little bit of olive oil over it before we ate it again. This recipe came from Cook’s Country.
Mediterranean Couscous Salad
|1 1/2||cups plain couscous|
|3||tablespoons lemon juice|
|1||medium clove garlic , minced|
|1/3||cup extra-virgin olive oil|
|1 can (16-ounces) chickpeas , drained and rinsed|
|1/2||cup chopped fresh parsley leaves|
|3||medium scallions , chopped|
|4||ounces feta cheese , crumbled|
|Ground black pepper|
1. Bring water to boil in medium saucepan. Remove from heat, add couscous and 3/4 teaspoon salt, and stir. Cover and let stand 10 minutes. Transfer couscous to serving bowl and fluff with fork.
2. Meanwhile, whisk together lemon juice, garlic, and oil in small bowl. Add lemon juice mixture and chickpeas to couscous, toss well to combine, and cool to room temperature, about 20 minutes. Toss in parsley, scallions, and feta. Adjust seasonings with salt and pepper. Serve at room temperature.