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Mediterranean Couscous Dinner Salad

Mediterranean Couscous Recipe
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This Mediterranean couscous dinner salad is done in less than 30 minutes! It features quick-cooking couscous with chickpeas and a creamy tahini sauce.

Ingredients

Scale

For the chickpeas (or substitute Seasoned Lentils)

  • 1 15-ounce can chickpeas
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt

For the couscous

  • 1 cup couscous (or sub quinoa for gluten-free)
  • 3/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped parsley

For the bowl

  • 1 small cucumber
  • 1 pint cherry tomatoes
  • 8 cups salad greens
  • 1 recipe Best Tahini Sauce

Instructions

  1. Drain and rinse the chickpeas. In a medium bowl, stir them together with the olive oil, cumin, and kosher salt.
  2. In a medium pot, bring 1 1/4 cups water to a boil. Add the couscous and 1/2 teaspoon kosher salt. Bring to a boil, then remove from the heat, cover, and let stand for 5 minutes. When done, stir in the olive oil, another 1/4 teaspoon kosher salt, and the parsley.
  3. Make the Best Tahini Sauce. 
  4. Peel and chop the cucumber. Slice the tomatoes in half.
  5. In a large shallow bowl, place the greens, then top with couscous, chickpeas, cucumber, and tomatoes. Drizzle with tahini dressing (about 2 tablespoons per bowl). Serve immediately. Leftovers stay in the refrigerator for a few days: keep all components separate for maximum freshness.

Find it online: https://www.acouplecooks.com/main-dish-salads-for-dinner/