Summer Couscous Salad

Summer Couscous Salad by

Mark & Angela Ryan


Serves 2


  • 1 cup couscous
  • 1 1/2 cup Laura Lynn low-sodium chicken broth
  • 3 tbsp. Laura Lynn olive oil
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. Kosher salt
  • 1 tsp. finely grated lemon zest
  • 2 tbsp. fresh lemon juice
  • 1 tsp. Laura Lynn’s Dijon mustard
  • 1 (15-oz.) can chickpeas, rinsed, drained
  • 1/2 English cucumber, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1/2 cup crumbled feta
  • 1/2 cup toasted sliced almonds
  • 1/2 cup fresh mint, coarsely chopped
  • 1/2 cup sun-dried tomatoes in oil, drained, finely chopped
  • 1/4 cup red onions, finely chopped


  1. In a medium saucepan over medium, bring broth to a boil.
  2. Stir in the couscous, red pepper, and salt; cover and remove from heat.
  3. Let the saucepan sit for 15 minutes covered.
  4. In the meantime, to a large bowl add olive oil, lemon zest, lemon juice, and Dijon mustard; whisk until combined.
  5. To a large bowl, add the chickpeas, cucumber, bell pepper, feta, tomatoes, red onion, almonds, and mint; mix to combine. When the couscous is finished resting, add it to the bowl and mix all ingredients together well.
  6. Serve warm or chilled.

Try substituting edamame for chickpeas and lime for lemon to get an alternate recipe