Ingredients
Scale
2 cups chicken or vegetable stock
1 cup dry couscous or quinoa
15 oz can chickpeas (drained and rinsed)
1 English cucumber (chopped)
1/2 small red onion (minced)
1/2 cup packed fresh parsley (finely chopped)
1/2 cup loosely-packed fresh mint leaves (finely chopped)
1/2 cup roasted salted pistachios (chopped)
1 cup crumbled feta cheese (4oz)
salt and pepper (to taste)
1/2 cup lemon juice (~3–4 lemons)
1/2 cup extra virgin olive oil
1 Tablespoon pure maple syrup or agave
salt and pepper (to taste)
Instructions
- Preheat oven to 375°F (190°C). Bring stock to a boil in a saucepan. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork.
- Transfer couscous to a baking dish, spread evenly, and bake for 10-15 minutes until top is lightly dry. Let cool completely.
- In a large bowl, combine cooled couscous, chickpeas, cucumber, red onion, parsley, mint, most of the pistachios, and most of the feta.
- For the dressing: Whisk together lemon juice, olive oil, and maple syrup. Season with salt and pepper.
- Pour dressing over salad and toss to combine. Garnish with reserved pistachios and feta. Serve.
Notes
- For a vegan version, omit feta or use a plant-based alternative.
- Salad components can be prepped a day ahead. Combine just before serving.
- Leftovers keep well in the fridge for 2-3 days.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 363 kcal
- Sugar: 5 g
- Sodium: 602 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 15 mg