Description
This Mediterranean Couscous and Chickpeas is filled with salty feta, juicy tomatoes, and fresh parsley. It only takes 15 minutes to make, so it’s perfect for busy weeknights!
Ingredients
Scale
- 1 1/2 cups vegetable broth
- 1 cup dry couscous
- 1 15oz can chickpeas, rinsed and drained
- 1 small English cucumber, chopped (about 1 1/2 cups)
- 1 1/2 cups cherry tomatoes, quartered
- 1/2 cup chopped curly parsley leaves (about 1/3 bundle, large stems removed)
- 1/4 cup crumbled feta
- 1 tablespoon olive oil
- Salt to taste
Instructions
- In a medium sized pot, bring the vegetable broth to a boil.
- Add the couscous, remove from heat, and cover with a lid. Set aside for 5 minutes while the couscous absorbs the water.
- While your couscous is cooking you can prep the rest of your ingredients.
- Once the couscous has absorbed all the broth, fluff with a fork.
- In a large bowl, toss the cooked couscous with the chickpeas, cucumber, tomato, parsley, feta, olive oil, and salt.
- Serve at room temperature or store in the fridge and serve cold.
Notes
Flat leaf parsley can be used in place of curly parsley, but I don’t recommend trying to substitute dried parsley in this recipe.