Monday, August 1, 2011

Couscous, Chickpea, and Vegetable Salad

This mediterranean salad is delicious served warm or chilled.  Lately I've been making it ahead of time, sticking it in the refrigerator for a few hours, then serving it with grilled chicken, shrimp and vegetable kebabs.  It's a filling salad, and it could easily be served as a main dish by adding some sauteed shrimp or chicken before stirring all of the ingredients together.  The variety of vegetables makes this a colorful, healthy, and tasty addition to your summer meal rotation.
Southern Spoon blog: couscous, chickpea, and vegetable salad
Colorful and filling couscous, chickpea, and vegetable salad

Couscous, Chickpea, and Vegetable Salad
5-6 generous servings

1 cup dry couscous
2 1/4 cups boiling water
1 can chickpeas, rinsed and drained
2 green onions, washed and thinly sliced
1/2 purple onion, finely diced
2 carrots, washed, peeled, and shredded
1 bell pepper (any color), washed and finely diced
5 radishes, washed, ends trimmed, and finely diced
1/4 cup finely diced feta cheese
juice from 1 lemon
1 tablespoon extra virgin olive oil
1/4 teaspoon ground sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

Place the dry couscous in a large bowl, cover with the boiling water.  Cover, and let stand 5 minutes.  

In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, oregano and parsley, set aside.

Toss the prepared couscous with a fork. Add the vegetables, chickpeas, and feta to the couscous.  Drizzle evenly with the prepared dressing, then toss with a fork until evenly distributed.  

Serve immediately, or refrigerate for at least 2 hours and serve chilled.  

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