Maditerranean Couscous Salad

May 14, 2013

This is a delicious salad my family likes both for lunch or dinner. We like it as a side dish, but have also had it as a main dish with some grilled chicken.

1 cup couscous
1 cup water (you could also use low sodium chicken stock)
1 big bunch flat leaf parsley, chopped
1 big tomato (or 2 medium ones), seeded and diced
1 can chickpeas, rinsed and drained
1 package Italian Salad dressing mix
1/4 cup red wine vinegar
1/3 cup olive oil
1/2 cup crumbled Feta cheese

1. To cook the couscous, bring 1 cup of water (or chicken stock) to a boil. Add the couscous, stir, cover, and turn off the heat. 2. Let the couscous cool and then fluff it with a fork. 3. In a medium bowl, combine the chopped parsley, chickpeas, tomatoes, and couscous. 4. In a separate small bowl (I like to use a small mason jar for this), whisk (or shake if using a jar) the Italian salad dressing mix, red vine vinegar, and olive oil. Add to the couscous mix. 5. Add the Feta cheese, toss everything together and enjoy.

Nutritions

Calories
1979

Sodium
392mg
16% DV

Fat
150g
230% DV

Protein
32g
64% DV

Carbs
110g
37% DV

Fiber
23g
92% DV