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; 1/4 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh oregano leaves; 4 tablespoons olive oil, divided; 1 pint cherry tomatoes , halved; 2 tablespoon red wine vinegar; 1 small shallot, finely chopped; 1/2 teaspoon kosher salt, divided; 1/4 cup loosely packed chopped fresh parsley leaves; 2 cups water; 1 cup regular or whole wheat Israeli couscous; 1 can chickpeas, drained and rinsed

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

Gluten Free

Vegetarian

Mediterranean

Cheese

gram

crumbled feta cheese

Seasonings

black pepper

Fresh Vegetables

fresh oregano

Oils

milliliter

olive oil

cherry tomato

Vinegar

red wine vinegar

shallot

Coarse Salt

fresh parsley

Water

water

Grains & Rice

pearl couscous

Beans & Legumes

garbanzo beans

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

Baking Goods

Produce

Condiment & Toppings

Beverages

Pasta, Sauces, Grain

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Israeli Couscous Salad with Feta, Chickpeas, and Herbs

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