Couscous Salad with Chickpeas, Cranberry, and Feta
Kristen Heigl, Staten Island, New York
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This pearl couscous salad with chickpeas, dried cranberry, and feta has a delightful mix of textures. It’s a great side to add flavor to a roast chicken dinner. Or, enjoy cold as the perfect picnic salad.
Use pre-cooked couscous for a faster meal.
This couscous salad recipe was created by Kristen Heigl won first prize in The 2018 Old Farmer’s Almanac recipe contest.
See more winning recipes!
3 cups pearl couscous (cooked according to package directions)
1 cup feta or goat cheese
3⁄4 cup dried cranberries
1⁄2 cup chopped pecans
2 cans (15.5 ounces each) chickpeas, drained and rinsed
5 basil leaves, chopped
2 large oranges, peeled and chopped
1 small red onion, chopped
For salad: Place couscous in a bowl. Add cheese, cranberries, pecans, chickpeas, basil, oranges, and onions. Mix well.
1⁄2 cup olive oil
1⁄4 cup balsamic vinegar
4 tablespoons orange juice
1 tablespoon orange zest
2 teaspoons honey
salt and freshly ground black pepper, to taste
For vinaigrette: In a small bowl, whisk together oil, vinegar, orange juice, orange zest, honey, and salt and pepper.
Pour vinaigrette over salad and stir to coat.
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