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College Cooking: Couscous salad 

As temperatures begin to rise, a light couscous salad makes a delicious meal that will satisfy your appetite while still leaving you feeling healthy. Couscous salad is an easy-to-make meal and the ingredients included can be found in any grocery store.


1 box of couscous

2 cups of coconut water

1 tablespoon of olive oil

1/2 teaspoon of salt

1 cup of garbanzo beans (commonly known as Chick Peas)

1 cup of cherry tomatoes (cut into halves)

1/4 cup of craisins

1/4 cup of feta cheese

2 tablespoon of minced Basil and Parsley


1. Add coconut water, olive oil and salt into a medium sized pot, and bring it to a boil.

2. Add box of couscous, removing the pot from the hot burner.
Tip: Couscous is a type of grain typically used in Mediterranean cuisine. Similar to rice, it absorbs the water it is boiled in. I like to use coconut water when cooking couscous, because it enhances the flavor of the dish.

3. Let couscous sit for five minutes with a lid on it. Once the couscous has absorbed the water, empty into a bowl.

4. Add chick peas, herbs, craisins, feta and tomatoes.


About the author: Kelly Finneran

Kelly Finneran is a senior at Elon University, majoring in strategic communications and minoring in creative writing. Kelly currently serves as the online news producer for Elon Local News and previously worked as a reporter and member of the production staff for Elon Local News. She has interned in finance and communications at Fairfax County Public Schools and is a contributing writer for USA Today.

One Response to College Cooking: Couscous salad

  1. avatar

    This is a very good article. Thank you for a great information.
    Looks really yummy.
    I like to eat salad.

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