Photo of Mediterranean Cous Cous and Chick Pea Salad by WW

Mediterranean Cous Cous and Chick Pea Salad

1 - 2
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
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!



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

Uncooked shallot(s)

1 tbsp(s), (1 medium)

Reduced-fat feta cheese

2 tbsp(s), crumbled

Mint leaves

2 tsp(s), minced (optional)

Fresh spinach

1 cup(s)

Roasted red peppers (packed in water)

½ cup(s), drained and rinsed


8 large, Kalamata kind

Canned undrained chickpeas

½ cup(s), drained and rinsed


  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.


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