1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (229g) Recipe makes 6 servings
Calories 256
Calories from Fat 45		(17%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 376mg		15%
Potassium 308mg		8%
Total Carbohydrate 42.0g		14%
	Dietary Fiber 5.1g	20%
	Sugars 3.0g
Protein 10.7g		21%
detailed view... how is this calculated?

people who like this recipe also like:

Light Italian Feta Omelet

By: Crafty Lady 13

Baked Banana-Orange French Toast

By: ~Jen~

Chop! Chop! Chicken

By: * Pamela *

Seasoned Grilled Asparagus

By: Vicki in CT

Sweet and Tangy Sloppy Joes

By: Kelly M.

Creamy Couscous Salad

Recipe #131969 | 25 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Kree
Aug 2, 2005

This is a summer salad with a Mediterranean flare! I created it for RSC #7. You can add a chopped bell pepper and increase the amount of mint if you desire, or throw in some other fresh herbs of your choice. See the notes in parentheses to make this dairy-free.

SERVES 6 -8 (change servings and units)

Ingredients

1 cup uncooked couscous
1 1/4 cups boiling water
1 medium tomato, chopped
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup feta cheese, crumbled (Galaxy Foods also makes feta soy cheese crumbles)
1 (8 ounce) container plain yogurt (or soy yogurt)
2 teaspoons lemon juice
1/4 cup fresh mint, chopped
salt and pepper

Directions

1
Place couscous in a large bowl and pour boiling water over the top. Let it soak for 10 minutes for the grains to swell, then fluff it with a fork.
2
Add the tomato, chickpeas, and feta to the couscous.
3
In a small bowl, combine the yogurt, lemon juice, mint, and salt and pepper.
4
Pour the yogurt mixture over the couscous and mix well to combine.
5
Eat it as is or chill it in the refrigerator for a real Summer treat. It's even better when the flavors combine for at least an hour.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Sweet and Spicy Tomatoes

Sugar, Salt & Vinegar Red Tomatoes

Curried Carrot and Coriander Soup

Apple Coffee Cake With Crumble Topping

Cherry Cola Float

Featured Reviews for This Recipe

From: Jellyqueen

On Jul 30, 2005

This is a very good salad. I made it exactly as directed, and served it cold. I probably will put in little more tomato next time, but it is good just as it is written.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: ~Rita~

On Jul 11, 2005

I used fat free lemon yogurt with nice results! I do suggest throwing in more mint and a hanfull of scallions for a little more kick! Love biting into the bits of feta! I prefered it chilled. Thanks for a refreshing and easy salad!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: evelyn/athens

On Jul 3, 2005

This recipe was 'OK' but needed 'more' to make it work. A little bland, but definitely something that could be worked on and embellished.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: PaulaG

On Jun 23, 2005

The simplicity is unbelivable. Put this together in a matter of minutes. Served it at room temperature and then later took leftovers for lunch. While it is good freshly made it is even better after it has had a change to chill completely. Wonderful dish.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews