Name: Israeli Couscous Salad with Feta, Chickpeas, and Herbs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 4 ounces feta cheese, crumbled; 1 can chickpeas, drained and rinsed; 1/4 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh oregano leaves; 2 cups water; 4 tablespoons olive oil, divided; 1 pint cherry tomatoes , halved; 2 tablespoon red wine vinegar; 1 small shallot, finely chopped; 1/4 cup loosely packed chopped fresh parsley leaves; 1/2 teaspoon kosher salt, divided; 1 cup regular or whole wheat Israeli couscous

Couscous Salad

Do I need to rinse the couscous before cooking?

Can I use instant couscous for the salad?

What kind of vegetables can I add to the couscous salad?

Do I need to cook the vegetables before adding them to the salad?

What kind of dressing should I use for the couscous salad?

How long can I store the leftover couscous salad?

A vegetarian recipe for Israeli couscous salad filled with chickpeas, tomatoes, herbs, and feta cheese.

Milk

Vegetarian

Mediterranean

Gluten Free

Cheese

gram

crumbled feta cheese

Beans & Legumes

garbanzo beans

Seasonings

black pepper

Fresh Vegetables

fresh oregano

Water

milliliter

water

Oils

olive oil

cherry tomato

Vinegar

red wine vinegar

shallot

fresh parsley

Coarse Salt

Grains & Rice

pearl couscous

Cholesterol

Selenium

Minerals

Alpha-carotene

Vitamin A

Dietary Fiber

Carbohydrates

Sugar

Sodium

Saturated Fat

Total monounsaturated fatty acids

Vitamin K

Vitamins

Choline

Pantothenic acid (B5)

Thiamin (B1)

Vitamin C

Beta-cryptoxanthin

Lutein+zeaxanthin

Lycopene

Calories

Protein

Calcium

Zinc

Potassium

Phosphorus

Magnesium

Iron

Total polyunsaturated fatty acids

Vitamin E

Manganese

Copper

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Niacin (B3)

Riboflavin (B2)

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Israeli Couscous Salad with Feta, Chickpeas, and Herbs

Dairy

Produce

Baking Goods

Beverages

Condiment & Toppings

Pasta, Sauces, Grain

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