Summer Couscous Salad
When envisioning the perfect summer salad, what comes to mind? It should be quick to prepare, incredibly fresh, and bursting with crisp vegetables, right? But have you ever considered a salad without the usual greens like spinach or arugula? We're here to inform you that the ultimate summer salad might just be one that breaks away from tradition.Instead, we're using couscous, a rapid-cooking pasta, as the foundation for a vibrant medley of colorful vegetables (hello, cucumbers, bell peppers, and red onion!), generously coated in a creamy lemon Dijon dressing. To elevate the flavors, we've included tangy feta cheese, sun-dried tomatoes, toasted almonds for crunch, and hearty, nutty chickpeas. The result is a simple and refreshing salad that you'll want to enjoy time and time again.While we believe this salad is fantastic as it is, don't hesitate to experiment and customize it to your liking. Different beans, nuts, or cheeses can all be incorporated. This salad can be prepared in advance (up to 24 hours) and served chilled at barbecues or picnics. Alternatively, serve it warm as a side dish for a hassle-free weeknight dinner. Leftovers are equally delightful when reheated and topped with chicken or salmon for lunch (or simply enjoyed cold, straight from the fridge). ????
Ingredients
- 1 1/2 c. low-sodium chicken or vegetable broth
- 1 c. couscous
- 1/4 tsp. crushed red pepper flakes
- Kosher salt
- 3 tbsp. extra-virgin olive oil
- 1 tsp. finely grated lemon zest
- 2 tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 (15-oz.) can chickpeas, rinsed, drained
- 1/2 English cucumber, quartered lengthwise, finely chopped
- 1/2 large red bell pepper, stemmed, seeds and ribs removed, finely chopped
- 1/2 c. crumbled feta, plus more for serving
- 1/2 c. toasted sliced almonds
- 1/2 c. packed fresh mint leaves, coarsely chopped
- 1/2 c. sun-dried tomatoes in oil, drained, finely chopped
- 1/4 c. finely chopped red onion
Instructions
- In a medium saucepan over medium heat, bring broth to a boil. Stir in couscous, red pepper, and 1/4 teaspoon salt, then cover and remove from heat. Let sit, covered, 10 minutes, then fluff with a fork and transfer to a medium bowl.
- Meanwhile, in a large bowl, whisk oil, lemon zest, lemon juice, mustard, and 1/4 teaspoon salt until combined. Add couscous, chickpeas, cucumber, bell pepper, feta, almonds, mint, tomatoes, and onion and toss to combine. Serve warm or chilled.
Nutrition
Calories: 303kcalCarbohydrates: 28gProtein: 11gFat: 14gSaturated Fat: 3gCholesterol: 8mgSodium: 447mgPotassium: 372mgFiber: 7gSugar: 4gCalcium: 122mgIron: 2mg
Tried this recipe?Let us know how it was!