Couscous Salad with Chickpeas, Cranberry, and Feta
This pearl couscous salad with chickpeas, dried cranberry, and feta has a delightful mix of textures. Eat hot or cold. Make as a salad or a side that brightens up a basic roast chicken for a flavorful dinner.
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.
Lori Pedrick
Photo Credit:
Lori Pedrick
Salad
Salad
Ingredients
3 cups pearl couscous (cooked according to package directions)
1 cup 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
Instructions
For salad: Place couscous in a bowl. Add goat cheese, cranberries, pecans, chickpeas, basil, oranges, and onions. Mix well.
Vinaigrette
Vinaigrette
Ingredients
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
Instructions
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.
Yield:
8 servings
Category
Course
Credit:
Kristen Heigl, Staten Island, New York
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