Mediterranean Couscous Salad

One of our family’s favorite summer foods is this easy to make couscous salad. You keep in the fridge and serve it cold. It’s great for a side or as the main dish since it has protein with the chickpeas. This has been a huge hit at BBQs and picnics with our friends.

Mediterranean Couscous Salad

1 ½ cups pearl Couscous

4 ½ cups water

½ red onion, finely diced

1 bell pepper, finely diced

1 English cucumber, finely diced

1 ½ cups grape tomatoes, halved

1 15 ounce can of chickpeas, rinsed and drained

1 14 ounce jar artichoke hearts, chopped

1 ½ cups Feta cheese, crumbled

Greek salad dressing, to taste

1. Boil water, then add the couscous and immediately remove from heat. When most of the water is absorbed, and the couscous is at the desired tenderness, drain and rinse under cold water in a colander. 

2. Add the cooked couscous and all of the veggies to a large bowl and stir until combined.

3. Add the Feta and Greek dressing (Levi likes Ken’s Steak House brand) to the bowl and stir once more. 

4. Serve chilled and ENJOY!