Couscous Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh Mediterranean salad with pearl couscous, roasted and raw cherry tomatoes, cucumbers, chickpeas, and feta. Light and refreshing, perfect for lunch or as a meal-prep side that works for dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups cherry tomatoes (half for roasting, half raw)
- 1 cup dry pearl couscous
- 1 tablespoon extra-virgin olive oil (plus more for drizzling)
- 1 tablespoon fresh lemon juice (plus more to taste)
- 1 garlic clove (minced)
- Leaves from 6 sprigs fresh thyme (plus more for garnish)
- ¼ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- 1½ cups roasted chickpeas (tossed with ¼ teaspoon smoked paprika before roasting)
- ¼ cup fresh basil leaves (plus more for garnish)
- 2 Persian cucumbers (thinly sliced)
- ⅓ cup crumbled feta cheese
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1377mg
- Total sugar
- 143g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 453mg
- Calcium
- 191mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1377MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.