Lemony Couscous Salad with Feta & Chickpeas
This lemony couscous salad with feta and chickpeas is a light, refreshing, and delicious salad with Israeli (or pearl) couscous, fresh vegetables, and 5-minute lemon vinaigrette dressing! A fantastic side dish or appetizer to bring to parties, potlucks, or a BBQ.
Equipment
- Pot
- Serving Bowl
Ingredients
For the Salad
- 1 cups dried pearl couscous
- 2 cups water
- 1 14- ounce can chickpeas drained and rinsed
- 3 cups baby arugula
- 1/2 cup fresh parsley finely chopped
- 4 ounces cherry tomatoes sliced
- 1 bell pepper chopped, any color (I used red)
- 1 cup corn
- 2 green onions chopped, about 1/4 cup
- 1/2 cup feta cheese
For the Pesto Dressing
- 1/4 cup white wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh basil minced
- 3 cloves garlic pressed
- 1/2 lemon juiced
- 1/2 teaspoon each sea salt and black pepper
Instructions
- In a pot, bring 2 cups of water to a boil. Stir in the pearl couscous, reduce the heat to a simmer, cover, and cook for 8 to 10 minutes, until the couscous is tender and the water is absorbed. Fluff with a fork and set aside in a large bowl to cool.
- Once the couscous has cooled, add the arugula, bell pepper, parsley, cherry tomatoes, chickpeas, corn and green onions to the bowl.
- In a small mixing bowl, add the dressing ingredients together and whisk well to combine. Drizzle the dressing over the top and gently toss until everything is well combined and coated.
- With a large spoon, mix the salad well to combine. Top with crumbled feta cheese. Serve immediately, or chill for 30 minutes before serving for an even more refreshing dish.
Notes
Additions and Substitutions
You can add many more wonderful vegetables if you prefer: chopped cucumber, roasted red peppers, grilled zucchini or squash.
If you don't want to use arugula, you can substitute with baby spinach or mixed greens.
The homemade dressing makes the salad, but if you are short on time and want to use a bottled dressing instead, you can use an Italian dressing with basil.
Expert Tips
When chopping the tomatoes and vegetables, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout the salad.
Fresh garlic in the dressing makes all the difference – use fresh whole cloves of garlic if you can (instead of jarred minced garlic).
Season to taste. Everyone’s preferences for salt and pepper vary. Before fully digging in, taste the salad and add a bit more salt and pepper (or fresh herbs) if needed.
Nutrition
Calories: 383kcalCarbohydrates: 36gProtein: 10gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 11mgSodium: 551mgPotassium: 344mgFiber: 6gSugar: 2gVitamin A: 1583IUVitamin C: 44mgCalcium: 134mgIron: 2mg
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