Chickpea & Feta Couscous Salad

Photography: Tango | Food Styling: Laure Corten | Prop Styling: Caroline I Simon

  • Prep time 20 minutes
  • Portion size 4 servings


Cumin Dressing:


Place couscous in large heatproof bowl; pour in enough boiling water to cover completely. Cover and let stand for 5 minutes. Fluff using fork; let cool.

Cumin Dressing

In small bowl, whisk together oil, lemon juice, cumin, maple syrup, turmeric and mustard. Season with salt and pepper. (Make-ahead: Can be refrigerated for up to 1 week.)

In large bowl, combine couscous, carrot, cucumber, chickpeas, feta, raisins and parsley. Add dressing, mixing gently to coat. Sprinkle with almonds.

Nutritional facts PER SERVING: about

  • Calories 615
  • Total fat 25 g
  • Saturated fat 5 g
  • Cholesterol 15 mg
  • Sodium 400 mg
  • Total carbohydrate 78 g
  • Fibre 12 g
  • Sugars 16 g
  • Protein 20 g
  • Iron 5.5 mg
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Lunch & Dinner

Chickpea & Feta Couscous Salad