No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

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.

  • Prep:
  • Total Time:
  • Servings: 1
Couscous Salad with Broccoli and Raisins

Source: Body+Soul, 2008


  • 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.

Reviews (3)

  • solanaweaver555 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.

  • mcleets 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. :)

  • cefletch 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.

Related Topics