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Cool Couscous Salad

Here's a refreshing lunch or dinner for hot summer days or any time you want to eat light. I combine hearty couscous and tangy feta cheese for Mediterranean flair, and then I top it off with my favorite balsamic vinaigrette for a punch of flavor. —Tiffany Blepp, Olathe, Kansas
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2 servings


  • 1/3 cup water
  • 1/4 cup uncooked couscous
  • 1/3 cup garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup seeded chopped cucumber
  • 1 small plum tomato, seeded and chopped
  • 1/4 cup prepared balsamic vinaigrette
  • 2 lettuce leaves
  • 2 tablespoons crumbled feta cheese


  • In a small saucepan, bring water to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork; cover and refrigerate for at least 1 hour.
  • In a small bowl, combine the garbanzo beans, cucumber, tomato and couscous. Pour dressing over couscous mixture; toss to coat. Place lettuce leaves on 2 individual serving plates. Top with couscous mixture; sprinkle with cheese.
Nutrition Facts
3/4 cup: 212 calories, 7g fat (1g saturated fat), 4mg cholesterol, 484mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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  • Honey05
    Jul 11, 2010

    super it is great for this hot weather, it is very fresh and delicious