Greek Couscous Salad with Cranberries and Chickpeas
This vibrant salad combines fluffy couscous with creamy chickpeas, sweet dried cranberries, crisp cucumbers, cherry tomatoes, red onions, and tangy feta cheese. Tossed in a zesty lemon-olive oil dressing with a hint of honey, it’s the perfect balance of savory, sweet, and refreshing Mediterranean flavors. Ideal for lunch, meal prep, or as a light dinner.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 4
Ingredients
For the Salad:
1 cup couscous
1 cup boiling water or vegetable broth
1 can (400g) chickpeas, drained and rinsed
½ cup dried cranberries
1 cup cherry tomatoes, halved
1 small cucumber, diced
¼ cup red onion, finely chopped
½ cup crumbled feta cheese
¼ cup fresh parsley, chopped
2 tbsp fresh mint, chopped
For the Dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp honey
½ tsp Dijon mustard
1 small garlic clove, minced
Salt and black pepper, to taste
Instructions
Prepare the Couscous:
In a bowl, add couscous and pour over the boiling water or broth.
Cover and let it sit for 10 minutes, then fluff with a fork.
Make the Dressing:
In a small jar or bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper until emulsified.
Assemble the Salad:
In a large salad bowl, combine couscous, chickpeas, cranberries, cucumber, tomatoes, red onion, parsley, and mint.
Pour the dressing over and toss gently to coat.
Add Feta:
Sprinkle crumbled feta on top just before serving.
Toss lightly again if desired.
Notes & Tips
For extra flavor, use vegetable broth instead of plain water for couscous.
You can add chopped spinach or arugula for more greens.
If you like crunch, sprinkle in toasted almonds or pistachios.
Make it ahead — it tastes even better after chilling for 30 minutes.
Variations
Protein Boost: Add grilled chicken or salmon.
Vegan Version: Skip the feta or use vegan feta cheese.
Nutty Touch: Replace cranberries with chopped dried apricots and add walnuts.
Frequently Asked Questions
Q: Can I use quinoa instead of couscous?
A: Yes! Quinoa makes a great gluten-free substitute. Use the same amount and cook according to package directions.
Q: How long does this salad last?
A: It keeps well in the fridge for up to 3 days in an airtight container.
Q: Can I serve it warm?
A: Absolutely — it’s delicious warm, cold, or at room temperature.
Nutritional Information
Calories: 340 kcal
Protein: 10g
Fat: 14g
Carbohydrates: 45g
Fiber: 7g
Sugar: 9g