Couscous Salad with Walnuts & Dates

Prep Time: 18 min

Cook Time: N/A

Total Time: 18 min

Servings: 8


  • 1 box Mediterranean-style couscous
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil
  • 1/4 cup lemon juice
  • 1/2 tsp lemon zest
  • 1 tsp lime zest
  • 1 cup canned chickpeas, drained
  • 2/3 cup pitted dates, diced
  • 1/4 cup crumbled feta cheese
  • 1/2 tsp minced chives
  • 1 fresh mint sprig, minced
  • 1 plum tomato, seeded and diced
  • 1/2 cup chopped walnuts


    • Prepare couscous according to package directions. Set aside.
    • Whisk together olive oil, lemon juice, lemon and lime zest until combined. Add chickpeas, dates, feta cheese, chives and mint; mix well. Stir in tomato and walnuts. Set aside.
    • Fluff couscous with a fork until grains are separated; transfer to large serving bowl. Pour olive oil mixture over couscous, mixing well.


    Recipe provided by Chef Joseph Ciminera