Making Mediterranean Couscous Salad


  • 1 ¼ cups of boiling water
  • 1 cups of couscous
  • 2 cucumbers peeled and chopped into one inch pieces
  • 1-2 cups of purple grape halved
  • ¼ cup of chopped green onion
  • 1 – 15 ½ ounce can of chickpeas
  • One-third of a cup of pitted black olives
  • 2 tablespoons of dried parsley or one-quarter cup of fresh parsley
  • 1 ½ tablespoons of extra virgin olive oil
  • 1 tablespoon of lemon juice
  • 4-5 tablespoons of reduced-fat feta cheese


Today I’m sharing a recipe I really love because it’s so versatile, so flavorful, and you don’t need to turn on the oven or the stove. We are making Mediterranean couscous salad with chickpeas which can be served warm for dinner or packed up for lunch the next day. I have here some whole wheat couscous. It’s basically wheat granules made from semolina. The same type of wheat used to make pasta. Just like pasta you need to look for the words whole wheat on the package just to make sure you’re buying a whole grain. What I love about whole wheat couscous is that it cooks up super-fast and can be used in so many ways. So to cook it I’ve already heated up one and one-quarter cups of boiling water. You can use your microwave, a small sauce pan or a teapot to boil the water. I’ll pour it into this heat-proof bowl with one cup of uncooked couscous. I’ll stir it, cover it with plastic wrap and let it sit for 10 minutes. Talk about easy cooking! As my couscous cooks let’s get together the rest of the ingredients. To this bowl I’m adding two cucumbers that I’ve peeled and chopped into about one inch pieces. Next I have purple grapes that I’ve cut in half and I’ll add those in. Also I have three green onions which are about a quarter of a cup, that
I’ve chopped up as well. They are also called scallions and I’ll just put those in too. Once 10 minutes have passed since I’ve covered my couscous it should be done cooking. I’m going to fluff it with a fork3 and add it to our bowl of fruits and veggies. Now we have just a few more ingredients to make this whole grain salad really shine. I have a fifteen and a half ounce can of low sodium chick peas also called garbanzo beans which I drained and rinsed well with water in a colander to get rid of some of the salt and I’ll add that in. Make sure you rinse any canned vegetable, even cans labeled low sodium or reduced sodium, to reduce the sodium content. Next I have a third of a cup of pitted black olives which I’ve drained and rinsed, 2 tablespoons of dried parsley or one-quarter of a cup of fresh chopped
Italian parsley, one and a half tablespoons of extra virgin olive oil,  and one tablespoon of lemon 4juice which is from about half of a medium sized lemon. All of that will be added and I’ll carefully mix it all together. Dish out about one fourth of the salad into a bowl and top each serving with one tablespoon of reduced-fat feta cheese. Both the feta cheese and the olives bring a savory flavor to this salad that you won’t want to miss out on so enjoy this delicious dish and share with your loved ones.