Mediterranean Couscous Salad


  • 2 cups water
  • 1 extra large chicken bouillon cube
  • 1 1/2 cups dry couscous
  • 1 cup tomato, seeded and diced
  • 1/2 Kalamata olives, chopped
  • 1/2 cup scallions, diced
  • 1/2 cup raisins
  • 1/2 cup garbanzo beans, drained and rinsed
  • 1/2 cup feta, crumbled
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1/4 tsp. pepper
  • Dash of salt
  • Dash of cayenne pepper

In a medium saucepan, add the water and bouillon cube. Bring to a boil and stir until bouillon cube is dissolved. Stir in couscous and remove from heat. Cover and let stand for 5 minutes.

Meanwhile, in a large bowl combine the tomato, olives, scallions, raisins, garbanzo beans, feta, olive oil, lemon juice, pepper, a dash of salt (use a small amount since the olives are already salty) and cayenne pepper.

Once couscous is done, remove cover and fluff with a fork. Add couscous to tomato mixture and lightly stir to combine. Serve immediately, at room temperature or chill in the refrigerator until ready to eat.

by The Savvy Kitchen