Couscous and Garbanzo Bean Salad with a Honey-Dijon Dressing

4-6 servings


1 cup couscous

1 cup water

1/4 teaspoon salt

1-14.5 ounce can garbanzo beans, drained and rinsed

1/2 large roasted bell pepper, diced

1/3 cup diced red onion

1/3 cup seeded and diced English cucumber

1/4 cup currants

1-1 1/2 ounce (about 1/4-1/3 cup) crumbled Feta cheese, or more to taste

3 Tablespoons chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper to taste

Extra-Virgin olive 0il to drizzle, use a good oil and not light


Honey-Dijon Dressing

1/4 cup honey

2 Tablespoons Dijon mustard

2 Tablespoons freshly squeezed lemon juice

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/4 teaspoon soy sauce

1/4 teaspoon dried oregano, crushed

cayenne pepper to taste, optional


In a medium saucepan, bring the water and salt to a boil.  Add the couscous and quickly stir.  Remove from the heat, cover and let stand for 4-5 minutes.  Fluff the couscous with a fork and transfer to a large bowl to cool.  Meanwhile, in a medium bowl, whisk together all the ingredients for the dressing. Set aside.  


Add the beans, red pepper, onion, cucumber, currants, and parsley to the cooled couscous.  Gently toss to combine.  Add the dressing and toss again.  Sprinkle the feta over the couscous mixture and stir just until everything is combined.  Season with salt and freshly ground black pepper.  Just before serving, drizzle the couscous salad with a good Extra-Virgin olive oil.  Serve as a light main salad, a side dish, or as a filling for pita bread.  Enjoy!


Printed from thegalleygourmet.net