Mediterranean Couscous Salad with Chickpeas

feta cheese

🥗Healthier: tofu feta

💰Cheaper: omit cheese

Tofu feta reduces calories and is dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are more affordable and convenient.

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is typically less expensive and cooks quickly.

Boil 1 and 1/4 cups of water using a microwave, small saucepan, or teapot.

Pour the boiling water into a heat-proof bowl with 1 cup of uncooked whole wheat couscous.

Stir the couscous and cover the bowl with plastic wrap, letting it sit for 10 minutes.

Peel and chop 2 cucumbers into about 1-inch pieces and add them to a large bowl.

Cut purple grapes in half and add them to the bowl.

Chop 3 green onions (scallions) and add them to the bowl, which is about a quarter of a cup.

Fluff the couscous with a fork after 10 minutes and add it to the bowl of fruits and veggies.

Drain and rinse a 15.5 oz can of low-sodium chickpeas and add them to the bowl.

Add 1/3 cup of pitted black olives to the bowl.

Add 2 tablespoons of dried parsley or 1/4 cup of chopped fresh parsley to the bowl.

Pour in 1.5 tablespoons of extra virgin olive oil and 1 tablespoon of lemon juice into the bowl.

Mix all the ingredients together carefully.

Serve about 1/4 of the salad topped with 1 tablespoon of reduced fat feta cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens