Love a versatile dish. This mediterranean couscous can be served as a side dish at dinner, or a filling salad for lunch. Pair it with a grilled chicken breast for a perfect balanced meal. I like to eat this while the couscous is still warm. Crunchy, raw veggies and fresh herbs with warm couscous is delish..but it eats well as a cold salad too!
I was aiming for vegan with this recipe, but I think feta would be a delicious addition. You could also consider adding artichoke, tomato, or cucumber.
AuthorShannon
Bring 1 cup of water to a boil, add 1 cup of couscous. Cover and remove from heat. After 5 minutes fluff with a fork.
Combine couscous with 1 cup chickpeas, 1/2 cup kalamata olives, 1/4 cup red onion, 1/2 cup red pepper, 2 tbsp parsley, 1 tbsp basil, 1/2 tsp salt, 1/2 tsp pepper, 1 tbsp olive oil, 1 tbsp lemon juice. Serve warm or cold.
Ingredients
Directions
Bring 1 cup of water to a boil, add 1 cup of couscous. Cover and remove from heat. After 5 minutes fluff with a fork.
Combine couscous with 1 cup chickpeas, 1/2 cup kalamata olives, 1/4 cup red onion, 1/2 cup red pepper, 2 tbsp parsley, 1 tbsp basil, 1/2 tsp salt, 1/2 tsp pepper, 1 tbsp olive oil, 1 tbsp lemon juice. Serve warm or cold.
