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Feta Couscous Salad
Quick cooking couscous is tossed with feta crumbles, sun-dried tomatoes, chickpeas, arugula, shallots and a balsamic tahini dressing!
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course
Main Course, Salad, Side Dish
Cuisine
American, Mediterranean
Servings
4
as a side
Ingredients
1x
2x
3x
1
cup
pearl couscous
1½
cups
water or chicken stock
1
tsp.
butter, ghee or olive oil
1
cup
arugula
can sub any other lettuce
¾
cup
rinsed garbanzo beans
also called chickpeas
1
shallot
sliced thinly
¾
cup
sundried tomatoes
sliced thinly
¼
cup
feta crumbles
fresh chopped mint
salt + pepper
balsamic tahini dressing
¼
cup
aged balsamic vinegar
1
clove
garlic
minced
2
tbsp.
tahini
can sub hummus, will be more garlicky!
1
tsp.
kosher salt
½
tsp.
pepper
2
tbsp.
water
to thin
Instructions
In a medium saucepan over high heat, bring water or chicken stock for couscous to a boil.
Once boiling, stir in couscous, butter/oil and 1 tsp. each of salt and pepper, then reduce heat to low and cover.
While couscous cooks, chop veggies for salad and whisk together ingredients for dressing, if using.
Once all liquid has been absorbed by the couscous, remove from heat and let cool slightly.
Toss cooked couscous with veggies and dressing!
Keyword
arugula, chickpeas, couscous, feta, greek, mediterranean, salad, sundried tomatoes
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