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.
Photo Credit:
Salad
Ingredients
Instructions
For salad: Place couscous in a bowl. Add cheese, cranberries, pecans, chickpeas, basil, oranges, and onions. Mix well.
Vinaigrette
Ingredients
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:
Category
Course
Credit:
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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!