Couscous with tomatoes and goat cheese.
Easy,  Our Favorites,  Recipes,  Soups, Salads, & Sandwiches,  Vegetarian

Couscous Salad with Chickpeas

When I saw this recipe, it looked like a quick and healthy weeknight meal. As soon as the first forkful hit Dino’s mouth, his eyes rolled back in his head, and he dubbed it, “an instant 5 star recipe”. Wow! This salad packs a ton of flavor, and it’s really summery and refreshing. We loved the subtle hint of cinnamon and smoked paprika in the background, and the tanginess from the lemon juice was just perfect. I used a fantastic tomato from the Farmers’ Market, and it really made the dish extra special. This dish is easy to put together, and incredibly tasty. We’ll definitely be making this again and again!

Couscous with tomatoes and goat cheese.

Couscous Salad with Chickpeas
Cooking Light July 2010

Total: 20 minutes
Yield: 4 servings (serving size: 1 1/3 cups salad and 3 tablespoons cheese)

1 cup uncooked whole-wheat couscous
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/8 teaspoon ground cinnamon
1 cup boiling water
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
Dash of sugar
1/3 cup chopped fresh mint
1/4 cup thinly sliced green onions
1/8 teaspoon smoked paprika
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 large ripe tomato, chopped
3/4 cup (3 ounces) crumbled feta cheese

1. Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.

2. Combine oil, juice, garlic, and sugar.

3. Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.

Nutritional Information:
Calories: 351 Fat: 16.2g (sat 4.7g,mono 8.6g,poly 1.6g) Protein: 11g Carbohydrate: 43.6g Fiber: 7.7g Cholesterol: 19mg Iron: 2.6mg Sodium: 655mg Calcium: 154mg

MacGourmet Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • Katie

    Mother Dunn was coming out for a visit and I knew I had to make this. It was really easy (even for lazy me) and perfect for a hot, muggy day. This will be joining my regular rotation along with the peanut sauce / tofu / noodle thing. Make more veggie things, you!

  • Ashley

    This stuff was awesome leftover, too!

    Katie – anything that gets the Mama Dunn stamp of approval is good with me! I’m planning to make a tasty tofu recipe this week…hopefully it’ll turn out as yummy as it sounds! Stay tuned 🙂

  • Ashley Blossom

    I am making this tonight for my omnivorous husband and vegetarian self. 🙂

    For an appetizer, I’m going to make up some hummus in the food processor and bake pita to make pita chips! Thanks for a veg-friendly recipe!

  • Ashley Blossom

    UPDATE: We made this and loved it! I think it’d be perfect for a summer potluck or an added dish to a barbecue! 🙂

  • Ashley

    Isn’t it great?! I love this stuff so much! And the fact that it’s good leftover makes it even better! So glad you enjoyed it…and I love your name 🙂

  • Katie

    Daniel and I are making this, yet again. He is chopping mint currently, and I am trying not to pre-eat too much of the feta. Love to you & Dino and the belly dweller!

    • BigFlavorsFromATinyKitchen

      I’ve been thinking about this one lately, too! Hope you enjoy it. I think it would be good with a few cherry or grape tomatoes, too. Mmmm…

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