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Prep time
30 minutes
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Cook time
15 minutes
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Serves
8
Author Notes
This tasty Mediterranean-inspired salad is flavored with bright citrus and fresh herbs, tangy feta and briny olives, and the sweet tang of pomegranate seeds. —She's Almost Always Hungry
Ingredients
- For the salad
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1 tablespoon
vegetable oil
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1 cup
pearl couscous
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1½ cups
low-sodium chicken broth
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15½ ounces
can chickpeas, rinsed and drained
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¼ cups
red onion, chopped
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1 cup
cucumber, chopped
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½ cups
pomegranate seeds, plus more for garnish
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½ cups
pitted olives
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½ cups
crumbled feta
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¼ cups
chopped fresh mint
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¼ cups
chopped fresh parsley
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Salt and pepper, to taste
- For the dressing
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Zest of 1 lemon
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3 tablespoons
fresh lemon juice
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2 teaspoons
honey
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2 tablespoons
olive oil
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½ teaspoons
za'atar
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Fresh ground black pepper, to taste
Directions
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Heat the vegetable oil in a small saucepan over medium-high heat. Add the couscous and cook until the couscous is lightly toasted, about 1 minute. Slowly pour in the broth and bring to a boil. Cover, reduce the heat to low and simmer until the liquid is absorbed, 8 to 10 minutes.
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While the couscous cooks, mix together the dressing ingredients in a small bowl. Set aside.
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In a large bowl, lightly smash the chickpeas with a potato masher or the end of a rolling pin. Add the red onions. Set aside.
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Remove the couscous from the heat and fluff the couscous with a fork. Add the couscous to the chickpeas and onions. Add half of the dressing. Toss then set aside to cool, 10 to 15 minutes.
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To the cooled couscous, add the cucumbers, pomegranate seeds, olives, feta, mint, and parsley. Drizzle with the remaining dressing and toss. Season with salt and pepper to taste.
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Garnish with more pomegranate seeds and crumbled feta before serving.
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