Couscous Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pearl couscous salad with cucumber, tomatoes, chickpeas, olives, and feta tossed in a lemon-herb vinaigrette. Fresh and colorful, this Mediterranean side works well alongside grilled proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup couscous (Pearl or Moroccan style, uncooked)
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1 cup chickpeas
- 1/4 cup minced red onion
- 1/3 cup kalamata olives (halved)
- 1/4 cup chopped fresh parsley (plus more for garnish)
- 1/2 cup feta cheese (crumbled)
- 6 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- salt and pepper to taste
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 443mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 312mg
- Calcium
- 98mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 443MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.