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Mediterranean Couscous Salad

Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 1 1/2 cups vegetable broth 355 ml
  • 1 1/2 cups couscous 260 grams
  • 1/2 cup canned chickpeas 90 grams
  • 1/2 red onion
  • 1/2 english cucumber
  • 10 cherry tomatoes
  • 10 black pitted olives
  • 2 tbsp finely chopped parsley 8 grams
  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 tbsp fresh lemon juice 8 ml
  • 1 clove garlic
  • 1 tsp dried oregano 1 gram
  • 1 avocado
  • sea salt & black pepper

Instructions

  1. Add 1 1/2 cups vegetable broth into a sauce pan and heat with a high heat, once it comes to a boil add in 1 1/2 cups couscous, give it a quick mix, place a lid on the sauce pan and turn off the heat

  2. Meanwhile make the dressing, add 2 tbsp extra virgin olive oil into a bowl, along with 1/2 tbsp lemon juice, finely grate in 1 clove of garlic, add 1 tsp dried oregano and lightly season with sea salt & black pepper, whisk together until well mixed

  3. After the letting the couscous sit for exactly 5 minutes, remove the lid, using a fork fluff up the couscous to seperate the grains, transfer the couscous into a large bowl, pour in the dressing and gently mix together until well mixed

  4. Add in 1/2 cup canned chickpeas (drained & rinsed) into the couscous, along with 1/2 red onion finely diced, 1/2 English cucumber roughly chopped, 10 cherry tomatoes cut in half, 10 black pitted olives thinly sliced, 2 tbsp finely chopped parsley and season with sea salt & black pepper, gently mix together until well mixed

  5. Transfer the couscous salad into a large serving dish, garnish with thinly sliced avocado slices, enjoy!