Why This Recipe Works

Our Mediterranean Couscous Salad recipe is a simple, herby salad to accompany all manner of dishes. Since couscous is already cooked, we just needed to hydrate it in hot water. We tossed the hydrated couscous with the vinaigrette while the pasta was still warm so that it absorbed the vinaigrette. Canned chickpeas tasted great and were a welcome addition to the salad, but we made sure to rinse them well to remove any tinny flavor left over from the can.

Before You Begin

A soft and porous pasta, couscous absorbs the lemon and olive oil in this inviting salad. Serve this summery side dish with grilled chicken or fish.

Instructions

Bring water to boil in medium saucepan. Remove from heat, add couscous and 3/4 teaspoon salt, and stir. Cover and let stand 10 minutes. Transfer couscous to serving bowl and fluff with fork.

Meanwhile, whisk together lemon juice, garlic, and oil in small bowl. Add lemon juice mixture and chickpeas to couscous, toss well to combine, and cool to room temperature, about 20 minutes. Toss in parsley, scallions, and feta. Adjust seasonings with salt and pepper. Serve at room temperature.