Spring Farro Couscous Salad
This is a healthy, refreshing and filling salad packed with protein. Perfect for a light lunch or as a dinner side. I often make a batch on Sundays and store in the refrigerator for a fresh and easy go-to lunch all week!
Servings: 8
Ingredients
- 1 cup Farro couscous
- 2 cups boiling salted water
- 1 tbsp Ceppo Antico Extra Virgin Olive Oil
- 1.5 cucumbers, peeled and diced
- 1 pint heirloom cherry tomatoes, quartered
- 1 15oz can garbanzo beans, rinsed and drained
- 1/8 cup red onion, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup shelled pistachio or pumpkin seeds (optional)
Instructions
- Combine couscous, boiling water and olive oil in a bowl until all the water is absorbed. Allow to cool and fluff with fork.
- In large bowl, add in cucumbers, garbanzo beans, red onion, tomatoes, parsley, mint and cooled couscous. Toss together.
- Top with feta cheese and seeds upon serving.