Couscous Salad With Broccoli And Raisins Recipe

A vibrant and healthy couscous salad bursting with flavor! This recipe, adapted from Body and Soul magazine (Sep 2008), is quick, easy, and perfect for a light lunch or side dish. The fluffy couscous is tossed with tender broccoli, sweet raisins, creamy chickpeas, and tangy feta cheese, all dressed in a simple vinaigrette. Easily scalable for any number of servings.

Prep Time 5 mins
Cook Time 20 mins
Calories 404 kcal
Protein 28g
Rating 4.7 (3 Reviews)
Couscous Salad With Broccoli And Raisins 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Couscous Salad With Broccoli And Raisins

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How to Make Couscous Salad With Broccoli And Raisins

  1. Bring 2/3 cup of lightly salted water to a boil in a small saucepan.
  2. Stir in 1/2 cup couscous, cover, remove from heat, and let stand for 5 minutes, or until tender.
  3. Fluff the couscous with a fork.
  4. While the couscous cooks, prepare the vegetables: rinse and drain 1/4 cup canned chickpeas. Cut 1/2 cup broccoli into small florets.
  5. In a medium bowl, combine the cooked couscous, broccoli florets, chickpeas, raisins, and crumbled feta cheese.
  6. Drizzle with 1 tablespoon olive oil and 1 tablespoon red wine vinegar (or lemon juice).
  7. Season generously with salt and pepper to taste.
  8. Gently toss to combine all ingredients. Serve warm or cold.

Nutrition Information (Approximate per serving)

Sodium

33 g

Sugar

55g

Fat

35g

Carbs

16g