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 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
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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Reader Comments
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feta?
Your title says with feta but your recipe only has goat cheese?
Feta or Goat
Either cheese can be used, depending on what sort of flavor you prefer. We’ve made this more clear in the recipe. Thanks!