Servings:
8-10
Chef notes
No need to boil water to prep this no-cook couscous salad! Couscous, which is a type of very tiny semolina pasta, really just needs to be rehydrated before serving. For this salad, you'll combine the couscous with a few staple pantry ingredients, then let it soak in the dressing for a couple hours (or even overnight if you'd like to prep it in advance). Serve it chilled or room temperature — no heat required!
Ingredients
- 2 cups dry couscous
- 1/4 cup fresh lemon zest (from about 1 to 2 lemons)
- 4 large lemons, juiced (about 2/3 cup)
- 1¼ cups low-sodium chicken or vegetable broth (cold or room temperature)
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 large cloves garlic, grated
- 1½ teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 small red onion, finely diced
- 2 14-ounce cans chickpeas, rinsed and drained
- 1½ cups cherry or grape tomatoes, quartered
- 1/4 cup fresh mint leaves, finely chopped
- 1/3 cup crumbled feta
Preparation
Combine all ingredients in a large bowl and toss to combine. Cover and chill at least 2 hours, and up to overnight. Toss well, then taste and adjust seasoning just before serving.
