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Couscous Salad With Chickpeas, Feta, Cranberries | Almanac.com

Couscous Salad with Chickpeas, Cranberry, and Feta

Photo Credit
Lori Pedrick
Yield
8 servings
Category
Cornmeal, Rice, Grains
Salads
Course
Salads
Side Dishes
Special Considerations
Low Fat
Preparation Method
Cook
No Cook
Credit
Kristen Heigl, Staten Island, New York

Couscous Salad with Chickpeas, Cranberry, and Feta
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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.

See more winning recipes!

Salad

Ingredients
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
Instructions

For salad: Place couscous in a bowl. Add cheese, cranberries, pecans, chickpeas, basil, oranges, and onions. Mix well.

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.

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Comments

justme (not verified)

1 year 10 months ago

Your title says with feta but your recipe only has goat cheese?

Either cheese can be used, depending on what sort of flavor you prefer. We’ve made this more clear in the recipe. Thanks!