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Israeli Couscous Salad with Feta, Chickpeas, and Herbs
A vegetarian recipe for Israeli couscous salad filled with chickpeas, tomatoes, herbs, and feta cheese.
28
5,022
381
45 min
TOTAL TIME
557
CALORIES
$2.26
PER SERVING
Ingredients
12 INGREDIENTS
4 SERVINGS
4 oz feta cheese
crumbled
1/4 tsp freshly ground black pepper
2 tbsp fresh oregano
chopped
4 tbsp olive oil
divided
2 tbsp red wine vinegar
1 pt cherry tomatoes
halved
1 small shallot
finely chopped
1/2 tsp kosher salt
divided
1/4 cup fresh parsley
chopped
2 cups water
1 cup israeli couscous
regular or whole wheat
1 can chickpeas
drained and rinsed
Directions
10 STEPS
30 min
PREP TIME
15 min
COOK TIME
45 min
TOTAL TIME
View Directions on The Kitchn
Health Info
Macros
106g
CARBS
28g
FAT
31g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
What is couscous?
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?
Can I add protein to the couscous salad?
What kind of dressing should I use for the couscous salad?
How long can I store the leftover couscous salad?
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