Couscous Salad with Feta, Chickpeas, and Herbs - The Kitchn

Created by: The Kitchn

  

The best dishes are ones that can play multiple roles — they can be called dinner, lunch, or a side depending on your mood and hunger level. This couscous salad is just that. Chewy Israeli couscous joins with chickpeas, cherry tomatoes, feta cheese, and lots of fresh herbs to make a salad that can be eaten any time of day (and at any temperature).

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Add the following fresh vegetables and fruit:

For the Salad:

1 punnet cherry tomatoes (about 2 cups)
¼ cup loosely packed chopped fresh parsley leaves
2 tbsp chopped fresh oregano leaves

For the Dressing:

1 small shallot, finely chopped (or spring onion)

You can purchase the following ingredients here:

for the Salad:

1 cup pearled couscous     AND     1 tablespoon olive oil

1 can chickpeas, drained and rinsed (or try ¾ cup dried chickpeas - remember that the dried chickpeas need to be soaked overnight and cooked before use, but you won't have a can to recycle)

¼ teaspoon salt    AND    100g vegan feta (about 1 cup)

for the Dressing:

3 tablespoons olive oil     AND     2 tablespoons red wine vinegar

¼ teaspoon salt     AND     ¼ teaspoon ground black pepper

You can replace the cous cous with quinoa, buckwheat or bulgar wheat

1 cup quinoa     OR     1 cup buckwheat     OR     1 cup bulgar wheat