Description
This Greek Chickpea Couscous with Lemon Herb Sauce is a vibrant, healthy Mediterranean-style salad packed with protein-rich chickpeas, fresh veggies, and tangy feta. Tossed with a zesty lemon herb dressing, it’s the perfect light lunch or side dish for warm-weather meals.
Ingredients
For the Couscous Salad:
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1 cup couscous
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1 1/4 cups boiling water
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1 can (15 oz) chickpeas, drained and rinsed
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1/2 cup cherry tomatoes, halved
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1/2 cucumber, diced
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1/4 cup red onion, finely chopped
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1/4 cup Kalamata olives, sliced
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1/4 cup crumbled feta cheese
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2 tablespoons chopped fresh parsley
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Salt and black pepper to taste
For the Lemon Herb Sauce:
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3 tablespoons olive oil
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2 tablespoons fresh lemon juice
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1 teaspoon lemon zest
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1 clove garlic, minced
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1 tablespoon chopped fresh dill
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1 tablespoon chopped fresh mint (optional)
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Salt and pepper to taste
Instructions
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Prepare Couscous: In a large bowl, add couscous and pour boiling water over it. Cover with a plate or lid and let sit for 5 minutes. Fluff with a fork.
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Make the Salad: To the couscous, add chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta, and parsley. Season with salt and pepper.
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Make the Sauce: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, dill, and mint (if using). Season to taste with salt and pepper.
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Combine: Pour the lemon herb sauce over the couscous mixture and toss gently to coat evenly.
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Serve: Chill for 15–30 minutes if desired, or serve immediately.
Notes
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Add grilled chicken or shrimp for a heartier option.
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Swap couscous with quinoa for a gluten-free alternative.
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Great for meal prep—flavors improve after sitting.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook (after couscous prep)
- Cuisine: Mediterranean