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Photo of Mediterranean Cous Cous and Chick Pea Salad by WW

Mediterranean Cous Cous and Chick Pea Salad

2
Points® value
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
This savory dish is perfect to make when you think your fridge is bare –it pulls together with pantry or fridge-door staples. Make double to pack for lunch tomorrow!

Ingredients

Water

½ cup(s)

Dijon mustard

½ tsp(s)

Kosher salt

¼ tsp(s)

Uncooked whole wheat couscous

¼ cup(s)

Marinated artichokes

4 tbsp(s), drained, rinsed

Shallots

1 tbsp(s), (1 medium)

Reduced-fat feta cheese

2 tbsp(s), crumbled

Peppermint leaves

2 tsp(s), minced (optional)

Fresh spinach

1 cup(s)

Roasted red peppers (packed in water)

½ cup(s), drained and rinsed

Olives

8 large, Kalamata kind

Canned undrained chickpeas

½ cup(s), drained and rinsed

Instructions

  1. Whisk together water, Dijon mustard, and salt in a small saucepan. Bring to a boil over high heat, stir in cous cous, cover and let sit for 5 minutes. Coarsely chop roasted peppers and artichoke hearts. Fluff cous cous with a fork and stir in roasted peppers, artichoke hearts, olives, chickpeas, shallot, feta, and mint. Season to taste with salt and pepper. Serve warm or room temperature over baby spinach.

Notes

Just about any fresh herbs you have on hand would be fine substitutes for the mint… try parsley, chives, basil, tarragon, or cilantro

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