Couscous & Chickpea Salad

• Cuisine: Mediterranean
• Diet: lacto-vegetarian (no eggs, meat, or fish)
• Serves: 2
• Time: prep 10 min / cook 5 min
• Source: original
• Added: 2026-09-27

Ingredients

• 1/2 cup couscous
• 1/2 cup boiling water or broth
• Remaining roasted vegetables and chickpeas (last of the can)
• 1/4 cucumber, diced
• Handful cherry tomatoes, halved
• 2 tbsp crumbled feta

Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• Pinch dried oregano
• Salt and pepper

Instructions

1. Pour the boiling water or broth over the couscous, cover, and let it steam for 5 minutes. Then fluff with a fork — don't stir while it's hot, or it turns gummy. (Day-of or morning-ahead) 2. Toss the couscous with the remaining roasted vegetables, chickpeas, cucumber, and tomato. 3. Dress and top with feta. Serve at room temperature or chilled.

Notes / Variations

• Fluffing with a fork instead of stirring is what keeps couscous light and separate rather than clumping into a paste.
• Good use for the last of the week's chickpeas and roasted vegetables.

Cooking History

• YYYY-MM-DD — rating /5 — brief note