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Couscous Garbanzo Salad

couscous garbanzo salad

Pearl couscous, kalamata olives, feta cheese, and garbanzos come together in this colorful, satisfying salad. 

Ingredients

Scale

Salad Ingredients

  • 1/2 cup dry pearl (Israeli) couscous
  • 1 can garbanzos, drained & rinsed
  • About 10 kalamata olives
  • Snipped fresh parsley and chives to taste
  • 1/3 cup feta cheese
  • 1/8 cup of the dressing (below)
  • Fresh colorful tomatoes

Dressing Ingredients

  • ¼ C extra virgin olive oil
  • ¼ C white wine vinegar
  • 1 clove garlic, minced or put through a garlic press
  • 1 tsp Dijon mustard
  • *Snipped fresh basil and dried Mexican oregano
  • Ground black pepper
  • Sea salt 

Instructions

  1. Cook the couscous according to package instructions.
  2. Slice the olives and tomatoes.
  3. Drain and rinse a can of garbanzos.
  4. Make the salad dressing.
  5. After the couscous has cooked and cooled for a few minutes, stir all of the ingredients together in a bowl.

Notes

  • This amount makes a meal for two people. If you’re having company over or taking it to a gathering, use the multiplier function next to the recipe to double or triple the recipe.
  • *I didn’t include amounts for the herbs in the dressing but keep the amounts at or under 1/8 of a teaspoon each. You can always add more if you like. 

Keywords: couscous garbanzo salad, Mediterranean salad

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