• 35minutes
  • 348calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 garlic cloves , minced

  2. 1 tablespoon margarine

  3. 1 1/4 cups water

  4. 1 cup couscous (uncooked)

  5. 1/2 teaspoon salt

  6. 1 cup chopped fresh parsley (1/3 cup if you are using the dried stuff)

  7. 1/4 cup chopped mint leaf

  8. 4 green onions , chopped

  9. 1 pint cherry tomatoes or 1 pint grape tomatoes , cut in half

  10. 1/2 English cucumber , diced (I leave the skin on for extra nutrients, but you can peel if you prefer)

  11. 1 (19 ounce) can chickpeas , drained

  12. 2 tablespoons lemon juice

  13. 2 tablespoons olive oil

  14. 1 tablespoon ground cumin

  15. 3/4 cup feta cheese , crumbled

Instructions Jump to Ingredients ↑

  1. In a medium pot, boil water with garlic, margarine and salt. When water is at a rolling boil, add couscous. Stir a couple times. Turn off heat and cover the pot. Leave for 10 minutes without opening the lid.

  2. After 10 minutes, give the couscous another stir and let sit, uncovered to cool.

  3. Meanwhile, while the couscous is busy cooling, in a large bowl, combine all the remaining ingredients except for the feta cheese, lemon juice and the oil.

  4. Add the couscous to the bowl. Mix thoroughly to combine everything.

  5. When everything is combined, you can add the lemon juice and oil and mix again. Sometimes, I find I may have to add a litlle bit more lemon juice, but that is my preference --

  6. Add feta cheese just prior to serving the salad and mix again.


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