Mediterranean Couscous Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This Mediterranean couscous salad is packed with chickpeas, cucumber, cherry tomatoes, and fresh herbs. Versatile enough for a side dish or light main, it brings color and flavor to summer meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 15 oz. can chickpeas (drained and rinsed)
- ¼ cup olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon ground pepper
- ½ teaspoon salt
- ½ tablespoon minced garlic
- ½ teaspoon ground oregano
- ⅛ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1 cup Israeli couscous (uncooked)
- 1.25 cups water
- 2 cups chopped cucumber
- 10 oz. Cherry tomatoes (halved)
- ½ medium red onion (diced)
- 1 tablespoon balsamic vinegar
- Zest of one medium lemon
- ½ cup feta cheese crumbles
- ¾ cup chopped fresh mint
- Salt and pepper to taste
At a glance
PER SERVING · TIME 35M
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
- 15m
- Sodium
- 554mg
- 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
- 209mg
- Calcium
- 98mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 554MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.