Chickpea & Feta Curried Couscous Salad

Good morning!

Hope you’re having a great weekend :).
Final exams are in less than 2 weeks! Beginning this weekend, the library is open until 10 pm and Diran and I decided to stay until it closes today. Of course, we still need to eat so I had to find something we could bring with us.

In high school, I needed lunches every day and I often made a big salad on Sunday so I could have it all week. This is what made me think about making a salad – leftovers for the week are a bonus ;).

Adaptation of “Couscous au curry et aux pois chiches”, Salades pour changer, Marabout Chef

Print recipe

Ingredients:

• 1 cup whole wheat couscous
• 1 tsp curry powder
• 1/2 cup vegetable broth
• 1/2 cup water
• 1 can (19 oz) chickpeas, rinsed & drained
• 200 g (7 oz) feta, crumbled
• Small handful fresh coriander, chiseled
• 2 green onions, chopped
• Zest & juice of 1 lemon
• Salt, pepper to taste

Directions: In a small saucepan, mix couscous & curry powder. Bring broth & water to a boil and pour over couscous. Cover and let sit 5 minutes. Fluff gently with a fork and transfer to a bowl. Add all the other ingredients except the lemon juice and toss.  Add lemon juice, toss again.

Makes 4-5 servings

This salad is delicious! The curry powder gives the couscous a great subtle taste.
It is also delicious as a leftover! And really simple to make – 15 minutes and it’s done!