Mediterranean Couscous Salad
CALORIES: 410
PREP: 10 minutes
COOK: 25 minutes
This delicious dish packs a ton of flavor thanks to the addition of roasted red peppers, Kalamata olives, and a simple homemade red wine vinaigrette. It’s fiber-rich so it’s sure to leave you feeling full and satisfying.
Ingredients
| 1 tbsp | vegetable oil |
|---|---|
| 1 | 15-oz can chickpeas, drained and rinsed |
| 1 tsp | garlic powder |
| 2 tbsp | olive oil |
| 2 tbsp | red wine vinegar |
| 1 tbsp | Dijon mustard |
| 1 tsp | dried oregano |
| 1 cup | pearl couscous |
| 1 | English cucumber, chopped |
| 2 cups | halved cherry tomatoes |
| 1/4 cup | roasted red peppers, chopped |
| 1/4 cup | sliced Kalamata olives |
| 1/4 cup | chopped fresh parsley |
Salt and pepper to taste |
Directions
Preheat the oven to 350ºF.
Arrange the chickpeas on a baking sheet. Toss them with the vegetable oil and garlic powder. Season with salt and pepper to taste. Bake the chickpeas until they begin to crisp, about 20 to 25 minutes.
While the chickpeas are baking, in a small bowl, whisk together the olive oil, vinegar, mustard, and oregano. Season the vinaigrette with salt and pepper to taste. Set it aside.
Cook the couscous according to package directions. Once cooked, transfer it into a large bowl. Add the cucumber, tomatoes, roasted red peppers, olives, and chickpeas. Stir in the vinaigrette and parsley. Season with salt and pepper to taste.
Serve the salad immediately or store in the refrigerator for up to 5 days.
| Per serving | |
|---|---|
| Calories (kcal) | 410 |
| Total Fat (g) | 15 |
| Saturated fat (g) | 1.5 |
| Sodium (mg) | 480 |
| Total Carbohydrate (g) | 58 |
| Dietary Fiber (g) | 8 |
| Total Sugars (g) | 7 |
| Protein (g) | 11 |
| Calcium (mg) | 64 |
| Iron (mg) | 2 |
| Potassium (mg) | 404 |
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