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No-Cook Couscous Salad with Chickpeas and Feta

SERVINGS
8-10
RATE THIS RECIPE
(115)
Alejandra Ramos' Watermelon Frose + Mermaid Limeade + Chicken Caesar Salad Tacos + No-Cook Couscous Salad + Mini Chimichurri Steak Sliders + Hummus Cucumber Cups + DIY Ice Cream Sandwich Bar + No-Cook Strawberry Cheesecake Cups
Alejandra Ramos' Watermelon Frose + Mermaid Limeade + Chicken Caesar Salad Tacos + No-Cook Couscous Salad + Mini Chimichurri Steak Sliders + Hummus Cucumber Cups + DIY Ice Cream Sandwich Bar + No-Cook Strawberry Cheesecake CupsNathan Congleton / TODAY
SERVINGS
8-10
RATE THIS RECIPE
(115)

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)
  • 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
  • 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
  • cups cherry or grape tomatoes, quartered
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/3 cup crumbled feta
  • 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! 

    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.