Couscous Salad
Back
Couscous Salad
Open in full-screen mode

Couscous Salad

Preparation
25 MIN
Cooking
20 MIN
Output
4 to 6

Ingredients

Preparation

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

Comment

  1. This recipe was really good but I couldn't rate it 5 star because, since I live in a small town, I could not make it with Lebanese cucumbers. So I have no idea if that would change the taste. I made a large quantity and there was enough left over that next night I decided to heat the leftovers and serve it warm with our chicken. It was really great that way too.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum