Couscous Salad with Walnuts & Dates

Couscous Salad with Walnuts & Dates

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SERVES: 6-8

PREPARATION TIME: 18 min

COOKING TIME:

Ingredient

  • 1 box Mediterranean-style couscous
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil
  • 1/4 cup lemon juice
  • 1/2 tsp lemon zest
  • 1 tsp lime zest
  • 1 cup canned chickpeas, drained
  • 2/3 cup pitted dates, diced
  • 1/4 cup crumbled feta cheese
  • 1/2 tsp minced chives
  • 1 fresh mint sprig, minced
  • 1 plum tomato, seeded and diced
  • 1/2 cup chopped walnuts

Method

  1. Prepare couscous according to package directions. Set aside.
  2. Whisk together olive oil, lemon juice, lemon and lime zest until combined. Add chickpeas, dates, feta cheese, chives and mint; mix well. Stir in tomato and walnuts. Set aside.
  3. Fluff couscous with a fork until grains are separated; transfer to large serving bowl. Pour olive oil mixture over couscous, mixing well.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.

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