Ingredients
1 cup uncooked couscous
2 cups water
3 oranges (peeled and segmented)
1/2 English cucumber (sliced)
1 (15 oz) can chickpeas (drained, rinsed)
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp honey
1 cup innocent Greek yogurt (plain, unsweetened)
1/4 cup fresh mint (chopped)
1/4 cup pistachios (toasted, roughly chopped)
Salt and pepper to taste
Instructions
Bring water to a boil in a saucepan. Add couscous, remove from heat, cover, and let sit 5 minutes.
Fluff couscous with a fork and transfer to a large bowl.
Add cucumber, chickpeas, and orange segments to the bowl.
In a small jar, whisk olive oil, lemon juice, honey, Greek yogurt, mint, salt, and pepper until smooth.
Pour dressing over couscous and toss to combine.
Top with pistachios just before serving.
Notes
Use warm lemon water instead of cold liquid for softer couscous.
Add avocado slices for extra creaminess.
Storage: Keep tossed salad airtight in the fridge for up to 24 hours.
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Mornings
- Method: Salad
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 25mg