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Mediterranean Couscous Salad

CALORIES PER SERVING
  • VEGETARIAN
  • PESCETARIAN
  • VEGAN
  • NO ADDED SUGAR

This dish is perfect for the hot summer months. A complete meal packed with color and crunch, this vegetarian dish is sure to please. Serve it alone or as a side at your next BBQ or outdoor dinner party. 

INGREDIENTS

2 cups whole wheat pearl couscous, dry
1.5 cups garbanzo beans, rinsed
1 pint cherry tomatoes, halved lengthwise
1 red bell pepper, diced
1 english cucumber (or 3-4 persian), diced
1/2 red onion, finely diced
4 oz feta cheese, crumbled
1/2 bunch mint, coarsely chopped
1/4 cup extra virgin olive oil (Olivaio)
Juice from 1-2 lemons
Salt

Directions

  1. Cook couscous to al dente according to package directions (toast in oil before adding boiling water); once cooked, remove from heat and let cool
  2. In a large bowl, gently combine bell pepper, onion, tomatoes, garbanzo beans, and mint; drizzle in extra virgin olive oil (EVOO), lemon juice; add chilled couscous and season with salt to taste