Ingredients
Scale
- 1 cup water
- 1/2 teaspoon coarse salt
- 2 tablespoons extra-virgin olive oil
- 1 cup quick-cooking couscous
- 1/2 cup roma tomatoes, diced
- 1/2 cup diced english cucumber
- 1/2 cup red bell pepper, diced
- 1/2 cup canned chickpeas, rinsed
- 1/4 cup red onion, finely chopped
- 1/2 cup sliced kalamata olives, pitted
- 2 tablespoons crumbled feta cheese (optional)
- 1 teaspoon parsley, finely chopped
- 1 teaspoon mint, finely chopped
- 1 teaspoon basil, finely chopped
- 1/4 teaspoon oregano, dried
- 1 teaspoon lemon peel, grated
- 2 tablespoons fresh lemon juice
- 1 tablespoon red apple vinegar
- 1/4 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil
Instructions
- In a saucepan, bring 1 cup of water and ½ teaspoon salt to boil. Remove from heat, stir in olive oil and couscous. Cover and let sit for 5 minutes.
- Chop tomatoes, cucumber, bell pepper, and onion.
- In a large bowl, combine cooled couscous with chopped vegetables and chickpeas.
- Whisk together lemon peel, lemon juice, vinegar, salt, pepper, and remaining olive oil for the dressing.
- Pour dressing over salad and toss gently to combine. Top with feta cheese and fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg