Couscous Salad with Broccoli and Raisins

Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates.

Night before: Combine all the ingredients and refrigerate this salad in an airtight container.
Body+Soul, 2008
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 1
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  • Coarse salt and ground pepper
  • 1/3 cup whole-wheat couscous
  • 1 cup small broccoli florets (2 ounces)
  • 1/2 cup canned chickpeas, drained and rinsed
  • 2 tablespoons golden raisins
  • 1/4 cup crumbled feta cheese (1 ounce)
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar


  1. In a saucepan, bring 2/3 cup lightly salted water to a boil. Add couscous, cover, and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork and transfer to a bowl.

  2. Toss broccoli, chickpeas, raisins, feta, oil, and vinegar with warm couscous. Season with salt and pepper.

Recipe Reviews

Reviews (3)

  • 16 Feb, 2014

    I love recipes like this. I can make this ahead and have it as a quick lunch during the week. Although I swapped out the couscous for quinoa for an extra protein boost! I will use this recipe again and again.

  • 30 Aug, 2008

    539 calories / 21 g protein / 20 g fat / 75 g carb / 14 g fiber
    I found it in the magazine. Hope it helps. :)

  • 26 Aug, 2008

    Sounds good, but one thing that drives me crazy is leaving out the nutritional content. As a diabetic, that's hugely important to me and most likely to lots of others.