This salad is a fresh and light alternative to pasta or potato salads for outdoor dining on hot summer days. It pairs well with grilled meats as well as burgers and hot dogs. We also like it served over a bed of lettuce for a light vegetarian summer meal.
8 side-dish servings
1½ cups whole wheat couscous (or regular couscous if you prefer)
1½ cups water
¼ teaspoon salt
Juice and zest of 2 whole lemons
¼ cup olive oil
1 15-ounce can chickpeas, drained and rinsed
8 ounces Feta cheese, crumbled
1 bunch scallions, chopped
No nutrition information available
Boil the water with the salt. Add the couscous to the boiling water. Remove from heat, stir and allow to sit covered until the couscous is cooked, about 5 minutes. Fluff with a fork and allow the couscous to cool slightly.
Stir the lemon zest, lemon juice, and olive oil into the couscous. Gently fold in the chickpeas, crumbled Feta cheese, and scallions. Serve cool or at room temperature.