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Mediterranean Couscous Salad

August 7, 2016

As with many good recipes, I came up with this in an attempt to clean out my fridge :) I brought this cold salad to a ladies lunch and the verdict–yummy! The combo of fresh Mediterranean veggies is a delicious compliment to the mild, nutty tasting couscous. Serve as a main vegetarian dish, or as a side salad with grilled lemon-pepper shrimp.


3 cups dry couscous
1 cup marinated artichoke hearts, well drained and chopped
1 cup chickpeas, drained and rinsed
1 cup feta cheese, crumbled
3/4 cup sundried tomatoes packed in oil, well drained and chopped
1/2 cup roasted red peppers, chopped
1/4 cup red onion, diced
3 Tablespoons capers
2 fresh garlic cloves, minced
1/4 cup extra virgin olive oil
Juice from 1 fresh lemon (do not use bottled)
Kosher salt and fresh ground black pepper, to taste


  • Cook couscous according to package directions. Cool completely.
  • In a large bowl, combine cooled couscous with all above ingredients.
  • Mix gently to combine.
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2 Responses to “ Mediterranean Couscous Salad ”

  1. Tara on February 7, 2010 at 10:34 pm

    So yummy! This is people tend to have sitting in their fridge and not knowing what to do with it! Great KP Original. :)

  2. mangocheeks on February 7, 2010 at 9:27 pm

    I have all these ingredients. Looks like my lunch for work this week. Thank you.

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