Israeli Couscous Salad with Feta, Chickpeas, & Herbs

Israeli couscous salad

Yield: 4-6 servings Prep time: 30 min Cook time: 15 min

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 small shallot, finely chopped (about 2 tablespoons)
  • 2 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup regular or whole wheat Israeli (pearl) couscous
  • 2 cups water
  • 1 (about 15-ounce) can chickpeas, drained and rinsed
  • 1 pint cherry tomatoes (about 2 cups), halved
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • 1/4 cup loosely packed chopped fresh parsley leaves
  • 2 tablespoons chopped fresh oregano leaves

Instructions

  1. Whisk 3 tablespoons of the olive oil, shallot, vinegar, 1/4 teaspoon of the salt, and pepper in a large bowl until combined; set aside.
  2. Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat until shimmering. Add the couscous and toast, stirring occasionally, until light golden-brown, about 3 minutes. Add the water and remaining 1/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Drain the couscous through a fine-mesh strainer to remove any excess cooking liquid.
  3. Transfer the hot couscous to the bowl of dressing, add the chickpeas, and stir to combine. Let sit 15 to 20 minutes, stirring occasionally, to cool slightly and let the flavors meld. Stir in the tomatoes, feta, and herbs. Serve warm or at room temperature.

Notes

This can be made ahead without herbs and refrigerated.

A grilled hard cheese like halloumi is a good substitute for feta and cooked lentils are a good substitute for chickpeas.