Couscous salad with feta, chickpeas and herbs
This Couscous Salad features a blend of chickpeas, fresh herbs, and feta cheese, all tossed in a sweet and tangy maple vinaigrette. It's a refreshing dish that combines various textures and flavors, making it ideal for any meal.
Cook time 0 min
Prep time 15 min
Ingredients:
1 tbsp mustard2 tbsp vinegar
2 tbsp olive oil
2 tbsp maple syrup
2/3 cup couscous
1/4 cup spearmint
3 tbsp chives
4 oz feta cheese
1 tsp salt
1.50 cups chickpeas
2 tomatoes
1/2 onion
1 dash salt
1 dash black pepper
1/2 cucumber
This Couscous Salad with Feta, Chickpeas, and Herbs is a delightful and refreshing dish that's perfect for any meal. Combining the sweetness of maple syrup with the tanginess of mustard and vinegar, this salad features a variety of textures and flavors from couscous, chickpeas, fresh herbs, and creamy feta cheese.
Instructions:
- Cook the couscous according to the package instructions. This usually involves boiling water, adding couscous, covering, and letting it stand for about 5 minutes until the water is absorbed. Fluff with a fork and set aside to cool.
- In a small mixing bowl, whisk together the mustard, vinegar, olive oil, maple syrup, and 1 tsp of salt until well combined and emulsified. Set aside.
- Dice the tomatoes and cucumber.
- Finely chop the onion.
- Chop the spearmint and chives.
- In a large mixing bowl, combine the cooked couscous, chickpeas, diced tomatoes, diced cucumber, and finely chopped onion.
- Add the chopped spearmint and chives to the bowl.
- Pour the maple vinaigrette over the salad mixture.
- Gently fold in the crumbled feta cheese.
- Season with a dash of salt and black pepper to taste, mixing gently to incorporate all the ingredients.
- Transfer the salad to a serving dish or bowl.
- Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld together.
This Maple Couscous Salad is a versatile and satisfying dish that can be served as a main course or a side. The combination of fresh herbs, creamy feta, and the unique maple vinaigrette makes it a standout dish that's sure to impress. Enjoy your meal!
Couscous salad with feta, chickpeas and herbs FAQ:
Cooking couscous typically takes about 5 minutes. Boil water, add couscous, cover, and let it stand until the water is absorbed.
Store any leftover couscous salad in an airtight container in the refrigerator. It will last up to 3 days. Stir before serving as flavors may meld.
Yes, you can substitute chickpeas with other beans like black beans or kidney beans. Just ensure they are cooked and seasoned similarly.
To keep feta creamy, crumble it gently and add it towards the end of the mixing process to prevent it from breaking down too much.
No, this recipe contains feta cheese which is dairy-based. You could use a vegan feta substitute to make it suitable for vegans.
Cooking Tips:
- Make sure to allow the couscous to fully cool before mixing it with the other ingredients to prevent the feta from melting and herbs from wilting.
- For extra flavor, you can toast the couscous lightly in a dry pan before cooking it in water.
- Feel free to add other vegetables, such as bell peppers or avocado, to enhance the salad's flavor and nutritional value.
- Adjust the maple vinaigrette to your taste preference by tweaking the amounts of mustard, vinegar, and maple syrup.
- Consider adding a handful of toasted nuts, like almonds or walnuts, for added crunch and flavor.
Nutrition Facts
4 ServingsCalories 210kcal
Protein 10g
Carbohydrates 24g
Fiber 5g
Sugar 4.52g
Fat 15g
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