Mediterranean Cous Cous and Chick Pea Salad
2
Points®
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.
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