This cold couscous salad is a great make-ahead side for a cook out or week night dinner because it keeps well for up to a week in the fridge. The textures of the chewy couscous and crunchy carrot mixed with the creamy chickpeas and sweet raisins are a beautifully tasty combination. I add the salty feta cheese because it is a sheep’s milk cheese and much easier to digest but you can certainly omit it. This side dish is also packed with healthy ingredients from the raw carrots to the protein packed chick peas and verdant parsley. Parsley is a high source of flavonoid antioxidants and is also a diuretic, which relieves bloating. The Mediterranean Couscous Salad comes together in a snap and is dressed to impress.
Prep Time: 20 minutes Cook Time: 10-15 minutes to cook the couscous Serves: 6-8
1 cup of dry Israeli or Pearl Couscous cooked according to package instructions
1/3 cup white raisins
1 carrot finely chopped
1/3 cup chopped parsley
1 16 oz can of canned chickpeas drained
1/3 cup feta cheese crumbled (optional)
1/3 cup chopped red roasted peppers
1/4 -to 1/3 cup Apple Cider Vinaigrette (click on this link for the dressing recipe)
Add all of the ingredients to the bowl and stir. Add in 1/4 to 1/3 cup of the dressing depending on taste. Serve cold or at room temperature. Store in the fridge for up to a week.