Yield: 4
Mediterranean Couscous Salad
This delicious dish packs a ton of flavor thanks to the addition of roasted red peppers, Kalamata olives, and a simple homemade red wine vinaigrette. It's fiber-rich so it's sure to leave you feeling full and satisfying.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 1 tbsp vegetable oil
- 1 15-oz can chickpeas, drained and rinsed
- 1 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 cup pearl couscous
- 1 English cucumber, chopped
- 2 cups cherry tomatoes
- ¼ cup roasted red peppers, chopped
- ¼ cup sliced Kalamata olives
- ¼ cup fresh parsley
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350ºF.
- Arrange the chickpeas on a baking sheet. Toss them with the vegetable oil and garlic powder. Season with salt and pepper to taste. Bake the chickpeas until they begin to crisp, about 20 to 25 minutes.
- While the chickpeas are baking, in a small bowl, whisk together the olive oil, vinegar, mustard, and oregano. Season the vinaigrette with salt and pepper to taste. Set it aside.
- Cook the couscous according to package directions. Once cooked, transfer it into a large bowl. Add the cucumber, tomatoes, roasted red peppers, olives, and chickpeas. Stir in the vinaigrette and parsley. Season with salt and pepper to taste.
- Serve the salad immediately or store in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 368Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 683mgCarbohydrates: 47gFiber: 11gSugar: 9gProtein: 13g
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