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Couscous Salad

Ingredients

  • 2 cups small couscous (as opposed to pearl couscous), uncooked
  • 3/4 cup fresh lemon juice
  • 3/4 cup extra-virgin olive oil
  • 2 T. red wine vinegar
  • 1 t. dried oregano
  • 1/4 t. red pepper flakes, or to taste
  • 2 cloves minced garlic
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1 14.5 oz. can fire-roasted diced tomatoes, drained
  • 1 small red bell pepper, seeded and finely diced (jarred roasted red pepper works well, too)
  • 1 can chickpeas (AKA garbanzo beans), drained
  • 1 12 oz. jar marinated artichoke hearts, lightly drained
  • 4 oz. feta cheese, or to taste
  • 1/4 cup fresh basil, torn or roughly chopped

Instructions

  • Put couscous in a good-sized mixing bowl. Whisk the lemon juice and oil together and pour over the couscous. Allow to sit at room temperature an hour or so while the cous cous absorbs all the liquid. Fluff with a fork.
  • Toss the remaining ingredients with the cous cous, chill, and serve. Couscous salad will keep several days in the fridge. If you feel it’s gotten a little dry, add a little more olive oil, lemon juice, or red wine vinegar to taste.