Warm Mediterranean Couscous Salad Recipe

A warm couscous salad with feta and summer veggies that will fill you up. Make ahead of time.  


– 1 1/4 cups vegetable stock – 1 teaspoon tomato paste – 2/3 cup couscou – 1 cup cooked chickpeas you can use canned  – 2 teaspoons fine sea salt more to taste – 3 tablespoons olive oil – 1 medium shallot chopped – 1/2 large zucchini quartered lengthwise, sliced across thinly – 1 1/2 cups cherry tomatoes halved – 1/2 teaspoon fine sea salt more to taste – 1 teaspoon dried oregano – 7 oz feta cheese crumbled  – handful fresh parsley chopped 

Step 1

Warm the oven up to 200°C (350°F). In a small pot, bring veggie stock to a boil. Then, add tomato paste and stir it in to mix.   


Step 2

Put the pot on the stove and add the couscous. Cover it with a lid and turn off the heat. Let it sit for 15 minutes.  

Step 3

Set the chickpeas out on a baking sheet that has been lined with parchment paper. Cover them with about 1/2 tablespoon of oil and salt.   

Step 4

Bake for 15 minutes, or until they are golden brown and crispy. Remove from the oven and set aside.  

Step 5

Warm up the rest of the oil in a pan at the same time. Put in the onion and cook for a few minutes, until it gets soft.   

Step 6

Put the zucchini in and cook for a few minutes. Then add the tomatoes. Put a little salt on the veggies and cook them until they are soft. Take it off the heat.  

Step 7

Add the chickpeas and feta after the couscous and herbs have been mixed in. Add more cherry tomatoes if you want, then sprinkle with parsley and serve.  

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