Sides & Salads

Mediterranean Couscous Salad

Cook with:
Filippo Berio Extra Virgin Olive Oil
Serves: 6-8
Preparation time: 18 minutes
Cooking time: N/A

Ingredients:

  • 500g couscous
  • 120ml Filippo Berio Extra Virgin Olive Oil
  • 60ml lemon juice
  • 1/2 tsp lemon zest
  • 1 tsp lime zest
  • 1 can of chickpeas, drained
  • 85g pitted dates, diced
  • 30g crumbled feta (omit to make vegan)
  • 1/2 tsp minced chives
  • 1 plum tomato, seeded and diced
  • 1/2 cup chopped walnuts

Method:

  1. Prepare couscous according to package directions. Set aside.
  2. Whisk together olive oil, lemon juice, lemon and lime zest until combined. Add chickpeas, dates, feta cheese, chives and mint; mix well. Stir in tomato and walnuts. Set aside.
  1. Fluff couscous with a fork until grains are separated; transfer to large serving bowl. Pour olive oil mixture over couscous, mixing well.