Mediterranean-Inspired Couscous Salad

Ingredients:

  • 2 cups uncooked whole wheat couscous ( 4 cups prepared)
  • 1⁄2 cup chopped fresh mint
  • 1 can chickpeas of choice (10 oz)
  • 1 lemon (juiced)
  • 1 orange bell pepper (diced)
  • 1⁄4 cup pistachios (shelled and crushed)
  • 1⁄2 cup feta cheese (crumbled)
  • 1⁄4 cup dried currants
  • 1 tablespoon olive oil

Yield:



Instructions:

  1. Prepare couscous according to package directions. Let cool and place into a bowl
  2. Dice bell pepper and mint
  3. Cut lemon into slices
  4. Crush pistachios and crumble feta (if needed)
  5. Dump solid ingredients one at a time into cooled couscous. Stir after each addition
  6. Pour olive oil and squeeze lemon juice into the salad (to taste). Stir again
  7. Add fresh mint sprig for garnish. Serve cold or warm

Notes:

  • Substitute quinoa for couscous
  • Use bottled lemon juice or fresh lime for citrus
  • Swap coloured peppers for different tastes and appeal. Substitute with cucumber
  • Add fresh parsley for a greener flavour or fresh green onions
  • Dried cranberries may be used in place of dried currants

Cooking time:

Preparation time: