Greek-Style Couscous Salad

with Marinated Vegetables & Tzatziki

35 MIN

2 Servings

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From the Test Kitchen

We’re serving this seasonal chickpea and vegetable salad topped with an irresistibly creamy layer of tzatziki, or Greek cucumber-yogurt sauce. A duo of marinated sweet peppers and tomatoes—plus crumbly feta cheese—adds a bevy of vibrant flavors to the hearty couscous served underneath.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

1 cup Pearl Couscous
1 15.5-Oz Can Chickpeas
1 clove Garlic
4 oz Sweet Peppers
1 Zucchini
4 oz Grape Tomatoes
1 bunch Parsley
1½ oz Feta Cheese
½ cup Tzatziki (Cucumber-Yogurt Sauce)
1 Tbsp Red Wine Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Dry & roast the chickpeas

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas; spread onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Arrange in an even layer. Roast 4 to 5 minutes, or until completely dry. Leaving the oven on, remove from the oven. Add a drizzle of olive oil and season with salt and pepper; carefully stir to coat. Arrange in an even layer. Return to the oven and roast, stirring halfway through, 19 to 21 minutes, or until browned and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Combine the halved tomatoes and sliced peppers in a medium bowl. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut the zucchini into 1/2-inch-thick rounds. Roughly chop the parsley leaves and stems. To the bowl of prepared tomatoes and peppers, add the vinegar, up to half the garlic paste (you will have extra), and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

3 Cook the couscous

Add the couscous to the pot of boiling water and cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

4 Cook the zucchini

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Turn off the heat.

5 Finish the couscous & serve your dish

To the pot of cooked couscous, add the cheese (crumbling before adding) and marinated tomatoes and peppers (including any liquid). Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished couscous topped with the cooked zucchini, roasted chickpeas, and tzatziki. Garnish with the chopped parsley. Enjoy!

Tips from Home Chefs