Mediterranean Couscous Salad

Name: Mediterranean Couscous Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 cup of pearl couscous or Israeli couscous {or sub regular couscous}; 14 ounces of artichoke hearts (chopped); 12 ounces of roasted red peppers (chopped); 1 cups of cherry tomatoes (sliced in half); 1/4 cup of red onion (diced); 1 medium english cucumber (diced); 1/2 cup of pitted kalamata olives (sliced); 4 ounces of feta cheese (crumbled); 1 -15 ounce can of chickpeas (drained and rinsed); 2 cups of arugula {or green of your choice}; 4-5 green onions (chopped); 1/4 cup of fresh parsley (chopped); 1/4 cup fresh mint (chopped); 1/4 cup of extra virgin olive oil; 1 lemon juiced {about 1/4 cup of lemon juice}; 2 tablespoons red wine vinegar; Salt and pepper to taste; 1 to 2 teaspoons spice of your choice {I like sumac (za'atar or Italian seasoning})

This Mediterranean Couscous Salad is a light, fresh salad that mixes your favorite Mediterranean ingredients with couscous and a light lemon dressing.

Prep20 min
Cook15 min
Total35 min
Makes6 servings
Calories314

Ingredients

6 servings

1 cup of pearl couscous or Israeli couscous {or sub regular couscous}
14 ounces of artichoke hearts (chopped)
12 ounces of roasted red peppers (chopped)
1 cups of cherry tomatoes (sliced in half)
1/4 cup of red onion (diced)
1 medium english cucumber (diced)
1/2 cup of pitted kalamata olives (sliced)
4 ounces of feta cheese (crumbled)
1 -15 ounce can of chickpeas (drained and rinsed)
2 cups of arugula {or green of your choice}
4-5 green onions (chopped)
1/4 cup of fresh parsley (chopped)
1/4 cup fresh mint (chopped)

For the dressing:

1/4 cup of extra virgin olive oil
1 lemon juiced {about 1/4 cup of lemon juice}
2 tablespoons red wine vinegar
Salt and pepper to taste
1 to 2 teaspoons spice of your choice {I like sumac (za'atar or Italian seasoning})

Method

1
Cook the couscous according to the package.
2
While it cooks place the artichoke hearts, roasted red peppers, tomatoes, red onion, english cucumber, olives, feta cheese, chickpeas, arugula, green onions, parsley and mint in a large mixing bowl. Set aside
3
In a mason jar or salad dressing container combine the olive oil, lemon juice, red wine vinegar, salt and pepper and spice of your choice and stir or whisk together.
4
Add the couscous to the salad once it has cooled. Pour the dressing over the salad and toss lightly to combine. Serve immediately or refrigerate in an airtight container.

Notes

If you cannot find Israeli Couscous, you may substitute with a small pasta shape such as orzo or use regular couscous. I like to refrigerate for a few hours before serving so the flavors mix well. You can also refresh the salad with more dressing. This salad will keep up to 4 days but the tomatoes may start to get mushy. If you know you are eating this salad over the course of the week I would suggest waiting to add tomatoes until you are ready to eat.