One of my pantry staples is couscous. Couscous is not a grain, but a form of pasta. Couscous has long been the national dish of Northern Africa, it is so easy to prepare and is extremely flexible and pairs well with dried fruits, herbs and spices. In this recipe, I combined the couscous with an orange dressing, chickpeas, dried scallions, dried cranberries, parsley and feta cheese. Easy and quick to prepare to serve along side your favorite grilled meat or fish. If you are lucky enough to have leftovers, just as delicious for lunch.
Couscous Salad with Feta
Ingredients
- DRESSING
- zest of one orange
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon vegetable oil
- SALAD
- 1 3/4 cup water
- 1 cup couscous
- 1 can chickpeas, drained and rinsed
- 1/2 cup chopped scallions
- 1/4 cup chopped fresh parsley
- 1/2 cup dried cranberries
- 1/3 cup crumbled feta cheese
Instructions
-
Combine orange zest, orange juice and vegetable oil, set aside. Bring the water to a rolling boil, remove from heat, stir in the couscous and cover. Let stand for 5 minutes. Remove lid and fluff with a fork. Spoon couscous into a serving bowl. Add the chickpeas, scallions, parsley and dried cranberries. Drizzle over the dressing and toss. Cover and refrigerate until serving. Top with crumbled feta cheese prior to serving.