This Mediterranean Couscous Salad is easy, healthy, vegetarian, and full of fresh flavor. Perfect for lunch or as a side dish!
Yield: 6(1 cup) servings
Ingredients
1cupwater
¾teaspoonsalt, divided
1cupuncooked Moroccan-style couscous
2 ½tablespoonswhite wine vinegar
1 ½tablespoonsolive oil
1 ½tablespoonslemon juice
½teaspoondried oregano
½teaspoondried basil
½teaspoongarlic powder
½teaspoononion powder
½teaspoonblack pepper
½teaspoonyellow or Dijon mustard
1cupdrained and rinsed canned chickpeas
1cupdiced cucumber
1cupquartered cherry tomatoes
8pitted kalamata olives, sliced
2ozcrumbled Feta cheese
1tablespoon chopped fresh basil
1tablespoondiced fresh chives
1teaspoonchopped fresh parsley
Instructions
Pour the water and ¼ teaspoon of the salt into a medium saucepan. Cover and bring to a boil over high heat. Once boiling, quickly stir in the cup of couscous, cover the pot and remove from heat. Keep covered for 5 minutes. After 5 minutes, transfer the couscous to a serving bowl and fluff with a fork. Allow to cool.
In a small mixing bowl, combine the vinegar, olive oil, lemon juice, oregano, dried basil, onion powder, garlic powder, black pepper, mustard, and the remaining ½ teaspoon of salt. Stir or whisk together until combined and set aside.
In the serving bowl holding the cooled couscous, add the chickpeas, cucumber, cherry tomatoes, olives, Feta cheese, basil, chives, and parsley and stir until combined. Pour the dressing from step two over the top and stir until the salad is evenly coated with the dressing and serve.
Notes
WW Points: 6 per (1 cup) serving (PP calculated using the recipe builder on weightwatchers.com)To view your WW Points for this recipe and track it in the WW app or site, click here!Nutrition Information per (1 cup) serving:187 calories, 30 g carbs, 2 g sugars, 7 g fat, 2 g saturated fat, 7 g protein, 3 g fiber, 208 mg sodium (from myfitnesspal.com)Weight Watchers PointsPlus: 5 per (1 cup) serving (PP calculated using the nutrition info above)