| Couscous Salad with Walnuts & Dates |
Recipe Type: Salad
Author:
This easy to make recipe features Filippo Berio Extra Virgin Olive Oil
Ingredients
- 1 box Mediterranean-style couscous
- ½ cup Filippo Berio Extra Virgin Olive Oil
- ¼ cup lemon juice
- ½ teaspoon lemon zest
- 1 teaspoon lime zest
- 1 cup canned chickpeas, drained
- 2/3 cup pitted dates, diced
- ¼ cup crumbled feta cheese
- ½ teaspoon minced chives
- 1 fresh mint sprig, minced
- 1 plum tomato, seeded and diced
- ½ cup chopped walnuts
Instructions
- Prepare couscous according to package directions. Set aside.
- Whisk the olive oil, lemon juice, lemon zest and lime zest until mixed. Add the chickpeas, dates, feta cheese, chives and mint. Whisk vigorously to incorporate all ingredients. Add the tomato and walnuts at the very end. Set aside.
- With a fork, fluff the couscous until the grains are separated. Transfer to a large serving bowl. Pour the vinaigrette over the couscous, mixing it well.
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