Mediterranean Couscous Salad

It's basically pasta salad, but a little more fun to eat! Pearl couscous gets tossed in a delicious lemon vinaigrette and topped with tomatoes, micro greens, black olives, feta and chickpeas. Everything scoops up nicely in a spoon for the perfect bite.

Equipment

Here's everything you need to make this Mediterranean couscous salad at home: 

• large pot
• strainer
• small bowl
• whisk
• chef's knife

You can find the full ingredients list and recipe instructions can be found below! 

Cooking Tips

1. Use pearl couscous not golden couscous. Although both varieties are delicious, this recipe is best made with the larger, pearl couscous. It has a bit more texture and volume for that classic pasta salad vibe.

2. Not a fan of chickpeas? Swap them for another bean or legume in your pantry. Navy beans or butter beans would be a great alternative. 

3. Shopping for moroccan olives might be difficult depending where you live. Try looking in the deli section of your grocery store, if you don't see them amongst the jarred olives. I usually find them at my local cheese shop or specialty grocery store. 

4. Storing couscous salad in an airtight container means you can keep it in the fridge for up to seven days. If you plan on doing this, I would suggest keeping the arugula separate and adding it in just before you're ready to eat. This will help prevent soggy greens and keep the salad fresh all week. 

Mediterranean Couscous Salad

with pearl couscous, feta and chickpeas

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Cook Time 20 minutes mins

Cooling 10 minutes mins

Servings: 5

Ingredients Method

Ingredients

  

• 2 cups pearl couscous
• 1 540 mL can chickpeas
• 300 g cherry or grape tomatoes
• 50 g arugula or micro arugula about 2 cups
• 1 cup pitted dried moroccan olives
• 200 g feta
• 2 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 tablespoon honey
• 1 lemon
• olive oil
• Salt I'm using Diamond Crystal Kosher
• Cracked black pepper

Method

 

1. Bring a large pot of salty water to boil. While you wait, drain and rinse 1 can chickpeas and cut 300g cherry tomatoes into halves. Pit enough Moroccan black olives to fill one cup, if they aren't pitted already. When the water boils, add couscous and cook for 8-10 minutes or until soft but still a little chewy. Drain and set aside to cool.
2. Meanwhile, make your dressing. In a small bowl, add 2 tablespoon red wine vinegar, 1 teaspoon oregano, 1 tablespoon honey, the juice and zest of 1 lemon. Slowly drizzle in 1 cup olive oil while whisking until emulsified. Season with a generous pinch of salt and a few cracks of black pepper. Taste and adjust.
3. Once your couscous is cool, transfer it to a large bowl and top with chickpeas, tomatoes, 50g arugula, 1 cup olives and 200g crumbled feta. Toss with the dressing and enjoy!