Chickpea and Couscous Salad

Photo by Matt S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Salad:

  • 8

    oz green beans, halved crosswise

  • kosher salt

  • 1

    C pearled couscous

  • 1

    tsp evoo

  • 1/4

    C raw sunflower seeds*

  • 1

    15.5 oz can chick peas, rinsed

  • 4

    oz crumbled feta

  • 2

    tbsp chopped fresh dill

  • 2

    tbsp fresh lemon juice

  • Vinaigrette:

  • 1

    tsp coriander seeds

  • 1

    tsp cumin seeds

  • 1

    tsp thyme

  • 1/4

    C evoo

  • 2

    tbsp. white wine vinegar

  • 1

    tsp Dijon mustard

  • ground pepper

Directions

Salad: 1. Cook green beans in a large pot of boiling water until crisp-tender, about 3 minutes. (or in waterless cookware for 10 minutes on low after the seal forms). 2. Cook pearl couscous according to the package. 3. Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown (about 5 minutes). Let cool. 4. Toss green beans, couscous, sunflower seeds, chickpeas, feta, dill, lemon juice and vinaigrette in a large bowl. Vinaigrette: 1. Toast coriander, cumin and thyme seeds in a dry small skillet over medium heat, tossing until fragrant, about 3 minutes. 2. Let cool, then chop. 3. Whisk with oil, vinegar, and mustard in a small bowl. 4. Season with salt and pepper.

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