Couscous Salad

Name: Couscous Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 to 6 serving(s)
Ingredients: 1 onion, finely chopped; 3 tbsp (45 ml) olive oil; 1/2 tsp ground coriander; 1/2 tsp ground cumin; 1 garlic clove, chopped; 1 ½ cups (375 ml) vegetable or chicken broth; 1 ½ cups (300 g) couscous; 1 can (14 oz/398 ml) chickpeas, rinsed and drained; 1 red bell pepper, seeded and diced; 2 unpeeled Lebanese cucumbers, diced; ½ cup (60 g) crumbled feta cheese; ½ cup (20 g) fresh parsley, finely chopped; Sel et poivre

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Preparation 25 min
Cooking 20 min

Nut-free
Egg-free

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Ingredients

- 1 onion, finely chopped
- 3 tbsp (45 ml) olive oil
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 garlic clove, chopped
- 1 ½ cups (375 ml) vegetable or chicken broth
- 1 ½ cups (300 g) couscous
- 1 can (14 oz/398 ml) chickpeas, rinsed and drained
- 1 red bell pepper, seeded and diced
- 2 unpeeled Lebanese cucumbers, diced
- ½ cup (60 g) crumbled feta cheese
- ½ cup (20 g) fresh parsley, finely chopped
- Sel et poivre

Preparation

- In a large non-stick skillet over medium heat, lightly brown the onion in the oil. Add the spices and garlic and cook for 2 minutes. Season with salt and pepper. Add the vegetable broth and bring to a boil.
- Stir in the couscous. Cover and remove from the heat. Let rest for 5 minutes. Fluff with a fork. Let cool completely.
- In a large bowl, combine the chickpeas, bell peppers, cucumbers, feta cheese and parsley. Add the couscous and toss well. Adjust the seasoning.

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Couscous Salad

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Ingredients

Preparation

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