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Picture of Couscous Salad With Feta And Mint
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2095 kcal 105 %
  • Fat 80 g 123 %
  • Saturated 22 g 111 %
  • Carbs 278 g 93 %
  • Fiber 48 g 193 %
  • Protein 79 g 159 %
  • Cholesterol 101 mg 34 %
  • Sodium 4587 mg 191 %
  • Calcium 1184 mg 118 %
  • Magnesium 370 mg 88 %
  • Potassium 2992 mg 64 %
  • Iron 17 mg 94 %
  • Zinc 10 mg 89 %
  • Phosphorus 1342 mg 192 %
  • Vitamin A 554 µg 62 %
  • Vitamin C 149 mg 165 %
  • Thiamin (B1) 1 mg 82 %
  • Riboflavin (B2) 2 mg 125 %
  • Niacin (B3) 11 mg 68 %
  • Vitamin B6 2 mg 148 %
  • Folate equivalent (total) 437 µg 109 %
  • Vitamin B12 2 µg 80 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 10 mg 68 %
  • Vitamin K 473 µg 394 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Couscous Salad With Feta And Mint

Ingredients

  • 1 cup(s) tomato or plain couscous
  • 3 tablespoon(s) olive oil
  • 2 teaspoon(s) hot red chile sauce (like Sriracha or harissa)
  • 1/2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) coriander
  • 2 clove(s) garlic, crushed
  • 1 teaspoon(s) Kosher salt
  • 1 cup(s) boiling water
  • 1.5 cup(s) halved mixed cherry tomatoes
  • 2 (8 ounces each) mini seedless cucumbers, sliced
  • 1/2 cup(s) fresh mint leaves, lightly packed
  • 3 scallions, sliced
  • 1 small lemon, zested and juiced
  • 1 can(s) (15-ounce) chickpeas, rinsed and drained
  • 1 cup(s) (4-ounce) crumbled feta cheese
  • 1 bunch(es) watercress
  • Kalamata olives, pitted

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