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Couscous Salad with Feta and Chickpeas

Posted on January 05 2024, By: Nancy Greene


Lemon Dijon Dressing
  • 1/4 cup lemon juice
  • 1/4 cup olive oil extra virgin
  • 2 cloves garlic minced
  • 3/4 tsp sugar
  • 1/8 tsp pepper to taste
  • 1 tsp mustard Dijon


Couscous Salad with Feta and Chickpeas
  • 1 cup Pearl couscous cooked
  • 1 can chickpeas rinsed and drained
  • 1 cup cucumber Persian, chopped (can use English) – I make It a heaping cup
  • 1 cup tomatoes baby, Cherry or grape (sliced in half or whole)
  • 1 cup kalamata olives sliced
  • 1/2 cup red onions – Use less if you aren’t an onion lover like me
  • 1/4 cup roasted red pepper, jarred chopped
  • 1 cup Feta cheese crumbled (this is by taste. I LOVE FETA – so for me there is never enough)
  • 1 tsp Oregano dried
  • 1 tsp salt Kosher
  • 1/2 tsp pepper course ground



For dressing
  1. Combine all ingredients and shake until blended.
  2. Store in the fridge until ready to use
For Salad
  1. Cook couscous to package directions, cool.
  2. Chop cucumbers, olives, onions, roasted red pepper and place in bowl.
  3. Rinse and drain chickpeas well and add to salad.
  4. Add cooled couscous to bowl.
  5. Add crumbled feta, salt, pepper and oregano.
  6. Add 1/4 cup dressing, toss and taste. Add more as needed.
  7. Serve chilled or at room temperature.
  8. Salad keeps up to 3 days, refrigerated.



I am Daisy Peach, just a Southern girl who loves to share my Southern world.
I am a forty (something) mom of an amazing teenager, Emma, and wife to my soulmate, Rob.
We live in Nashville, TN and enjoy all things southern, casual, cozy and fun!

- Daisy Peach