Couscous Salad
Couscous Salad
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Couscous Salad

25 MIN
20 MIN
4 to 6



  1. 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.
  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.


  1. Excellent !

  2. I thought the recipe was somewhat bland, but have just noticed Nathalie T's comments that the English version is missing 2 spices - coriander and cumin. Will try again with these included.

  3. There is missing cumin and coriander in the English recipe.

  4. 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.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.