Garbanzo beans, feta cheese and black olives add a Mediterranean flavor to this delicious couscous salad recipe.

Ingredients

1	cups water
1	cup couscous,uncooked quick-cooking
3	tbsp. extra virgin olive oil
1/4	cup lemon juice, freshly-squeezed
1/4	cup red onion, diced finely
1/4	cup fresh mint, finely minced
15	ounce chickpeas, canned rinsed and drained
1/4	cup black olives, pitted and sliced
1	large red pepper, chopped
1	English cucumber, peeled, seeded and diced finely
1/2	cup feta cheese, crumbled

Directions

1. In a medium saucepan, bring water to boil. Add the couscous, cover and remove from the heat. Allow the couscous to sit, uncovered, 8 to 10 minutes. Remove cover and fluff with a fork.
   
   
2. In a large salad bowl, whisk together the extra virgin olive oil, fresh lemon juice, red onion and mint. Add the kosher salt and black pepper. Taste to make sure the seasonings are right. Pour the couscous into the salad bowl and stir to combine. Add the garbanzo beans, black olives, red pepper, and cucumber. Toss well. Top with the feta cheese.
   
   

Categories

Salads

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol Low in sodium High in dietary fiber High in manganese Very high in vitamin C