Pearl Couscous Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh salad of chewy pearl couscous with chickpeas, artichokes, cucumbers, tomatoes, and feta cheese dressed in a bright lemon vinaigrette. This Mediterranean dish works as a light lunch or as a side for grilled meats.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ cups water
- ½ teaspoon salt
- 1 cup dry pearl couscous/giant couscous
- 1 15-ounce can chickpeas (rinsed and drained)
- 1 12-ounce jar marinated artichoke hearts (drained and roughly chopped)
- 2 cups diced cucumber (English or Persian cucumbers are best)
- 2 cups cherry tomatoes (halved)
- 1 red onion (finely diced)
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh parsley
- ½ cup kalamata olives (pitted and sliced)
- ⅓ cup feta cheese (crumbled)
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- ¼ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 926mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 251mg
- Calcium
- 106mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 926MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.