Recipe: Summertime Couscous Salad

I made dinner for my father and his husband for Father’s Day this year, and this was my favorite part. So many good, fresh vegetables, a light, clean dressing, and the chickpeas make it very filling. This makes a ton- about 10 1-cup servings.

Summertime Couscous Salad
Original recipe at Recipezaar

5 7/8 ounces couscous
2 cloves garlic, chopped or pressed
1 tbsp butter
1 (14 1/2 ounce) can chickpeas
1 small red bell pepper, finely chopped
1 small yellow bell pepper, finely chopped
1 English cucumber, peeled, seeded, and finely chopped
1 pint grape tomatoes, chopped
1/4 cup fresh parsley leaves, chopped
1 cup feta cheese, crumbled
1/4 cup olive oil
3 limes, juice of

Briefly saute garlic in butter, and then add one cup water. Bring to a boil, add couscous, cover, and remove from heat. After 5 minutes, fluff with a fork. Let cool while chopping vegetables.

Combine all ingredients and toss.

Refrigerate for at least 1 hour. Serve chilled. Makes about ten 1-cup servings.

Calories 220; Total Fat 10.5 g; Saturated Fat 3. 8g; Cholesterol 16.5 mg; Sodium 300 mg; Total Carbohydrates 25.5 g; Dietary Fiber 3.4 g; Protein 6.8 g.

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