Servings: 1
Salad
 2 cups Israeli couscous
 1 15-ounce can chickpeas, drained and rinsed
 1 medium zucchini, cut in half lengthwise, sliced
 810 radishes, thinly sliced
  cup roasted salted whole almonds
 2 cups Odyssey feta cheese, crumbled
 4 oz arugula
 34 lemon wedges, for serving
Lemon Basil Jalapeño Vinaigrette
 ½ cup olive oil
 1 clove garlic, minced
 1 jalapeño, seeded and diced
 68 fresh basil leaves, chopped
 Juice and zest of 1 lemon
 Salt and pepper, to taste
1

Cook couscous according to package instructions. Rinse with cold water and transfer to large bowl. Add chickpeas, zucchini, radishes, almonds, feta and arugula. Mix well. Set aside.

2

In small bowl, combine olive oil, garlic, jalapeño, basil, lemon juice and lemon zest. Whisk until smooth, and season with salt and pepper.

3

Toss couscous salad with vinaigrette until evenly coated. Serve with lemon wedges, if desired.

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Ingredients

Salad
 2 cups Israeli couscous
 1 15-ounce can chickpeas, drained and rinsed
 1 medium zucchini, cut in half lengthwise, sliced
 810 radishes, thinly sliced
  cup roasted salted whole almonds
 2 cups Odyssey feta cheese, crumbled
 4 oz arugula
 34 lemon wedges, for serving
Lemon Basil Jalapeño Vinaigrette
 ½ cup olive oil
 1 clove garlic, minced
 1 jalapeño, seeded and diced
 68 fresh basil leaves, chopped
 Juice and zest of 1 lemon
 Salt and pepper, to taste

Directions

1

Cook couscous according to package instructions. Rinse with cold water and transfer to large bowl. Add chickpeas, zucchini, radishes, almonds, feta and arugula. Mix well. Set aside.

2

In small bowl, combine olive oil, garlic, jalapeño, basil, lemon juice and lemon zest. Whisk until smooth, and season with salt and pepper.

3

Toss couscous salad with vinaigrette until evenly coated. Serve with lemon wedges, if desired.

Spring Vegetable and Couscous Salad with Feta
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19December
2018

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