Couscous With Feta Green Onion And Mint – Bon Appetit

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Servings: 8 Difficulty: Intermediate
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A vibrant, herbaceous grain salad featuring fluffy couscous, briny chickpeas, and tangy crumbled feta.
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This refreshing Mediterranean-inspired salad is a perfect balance of textures and flavors. Fluffy couscous serves as the base for a bright dressing of lemon juice, red wine vinegar, and Dijon mustard. The dish is packed with crisp cucumber, salty black olives, and earthy chickpeas, all tied together with fresh mint and parsley. Crumbled feta adds a creamy, salty finish that cuts through the acidity of the dressing. It&# 226;€™s light enough for a summer lunch but hearty enough for a main course. Ideally served chilled or at room temperature, this dish makes ahead beautifully, allowing the flavors to meld together. It’s a quick, satisfying meal that feels both elegant and comforting.

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Couscous With Feta Green Onion And Mint – Bon Appetit

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 726.9

Description

This refreshing Mediterranean-inspired salad is a perfect balance of textures and flavors. Fluffy couscous serves as the base for a bright dressing of lemon juice, red wine vinegar, and Dijon mustard. The dish is packed with crisp cucumber, salty black olives, and earthy chickpeas, all tied together with fresh mint and parsley. Crumbled feta adds a creamy, salty finish that cuts through the acidity of the dressing. It&# 226;€™s light enough for a summer lunch but hearty enough for a main course. Ideally served chilled or at room temperature, this dish makes ahead beautifully, allowing the flavors to meld together. It’s a quick, satisfying meal that feels both elegant and comforting.

Ingredients

Directions

  1. Bring 3 cups of water to a boil in a heavy large saucepan.
  2. Stir in the couscous, cover the pot, and remove from heat.
  3. Let the couscous stand covered for 10 minutes to absorb the water.
  4. Transfer the cooked couscous to a large mixing bowl and fluff with a fork. Set aside to cool slightly.
  5. In a small bowl, whisk together fresh lemon juice, red wine vinegar, Dijon mustard, and minced garlic.
  6. Slowly whisk in the olive oil until the dressing is emulsified.
  7. Drain and rinse the garbanzo beans. Peel, seed, and chop the cucumber. Drain the black olives. Finely chop the parsley and mint.
  8. Add the green onions, garbanzo beans, cucumber, olives, parsley, and mint to the bowl with the couscous.
  9. Pour the dressing over the mixture and toss well to combine.
  10. Gently fold in the crumbled feta cheese.
  11. Taste and adjust seasoning with salt and pepper if needed. Serve immediately or cover and chill for up to 6 hours before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 726.9kcal
% Daily Value *
Total Fat 48.4g75%
Saturated Fat 6.8g34%
Cholesterol 0.0mg0%
Sodium 77.7mg4%
Total Carbohydrate 61.0g21%
Dietary Fiber 11.0g44%
Sugars 6.9g
Protein 14.5g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: couscous, feta, chickpeas, salad, lemon, mint, mediterranean, vegetarian, lunch, side dish, summer, quick meal, healthy, grain bowl, fresh herbs, cucumber, olives, dressing, make ahead, bon appetit
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