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Mediterranean Couscous Salad

Mediterranean Couscous Salad

A filling salad that holds up well, makes great leftovers, and looks beautiful on any table!
Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 servings
Author Adapted from a recipe from Clare Sercombe

Ingredients

  • 1 box plain couscous I use Near East brand
  • 1 box roasted garlic and olive oil couscous I use Near East brand
  • 3 1/4 cups chicken stock or broth
  • 1 1/2 Tablespoons extra virgin olive oil
  • 3 roma tomatoes diced
  • 5 green onions sliced (both green and white portions)
  • 1 red pepper diced
  • 1 orange pepper diced
  • 1 yellow pepper diced
  • 1 cucumber seeded and diced
  • 1 15 ounce can of chickpeas drained and rinsed
  • 2/3 cup golden raisins
  • 1/4 cup Italian parsley chopped
  • 2/3 cup pine toasted toasted
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon Tabasco
  • 1 clove of garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. In a medium saucepan, bring chicken broth and 1 1/2 Tablespoons of extra-virgin olive oil to a boil.
  2. Add couscous, stir and cover pan.
  3. Remove from heat and allow to sit for 5 minutes.
  4. Fluff couscous with a fork and allow to cool completely.
  5. In a large bowl, toss tomatoes, green onions, peppers, cucumbers, chickpeas, raisins, and parsely.
  6. In a jar with a lid combine lemon juice, 1/4 cup extra-virgin olive oil, cumin, curry powder, Tabasco, garlic, salt and pepper.
  7. Shake jar well to emulsify the dressing.
  8. Stir cooled couscous into vegetables to form the salad.
  9. Stir dressing into the salad.
  10. Just before serving, garnish with toasted pine nuts.