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Couscous Salad with Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mediterranean


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!


  • 1 1/2 cups water
  • 1 cup dry couscous
  • 1 15oz can chickpeas, rinsed and drained
  • 1 large cucumber, chopped (about 1 cup)
  • 1 large tomato, chopped (about 1 cup)
  • 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


  1. In a medium sized pot, bring the water to a boil.
  2. Add the couscous, remove from heat, and cover with a lid. Set aside for 5 minutes while the couscous absorbs the water.
  3. While your couscous is cooking you can prep the rest of your ingredients.
  4. Once the couscous has absorbed all the water, fluff with a fork.
  5. In a large bowl, gently toss the cooked couscous with the chickpeas, cucumber, tomato, parsley, feta, olive oil, and salt.
  6. Serve at room temperature or store in the fridge and serve cold.


Flat leaf parsley can be used in place of curly parsley, but I don’t recommend trying to substitute dried parsley in this recipe.