Zesty Mediterranean Couscous Salad

• total time: 7 minutes

Ingredients

For the Couscous Salad:

10 oz. couscous

1 tbsp. unsalted butter

2 cups chicken stock

1 cup chickpeas, rinsed and drained

1 pint cherry tomatoes, quartered (about 2 cups)

½ medium red onion, finely chopped

½ cup kalamata olives, roughly chopped

2 mini cucumbers, diced small (about 1 cup)

1 medium bell pepper, diced small (about 1 cup)

1 ½ cups fresh parsley, chopped (from about 1 medium bunch)

¼ cup fresh Mint, chopped (from about ¼ medium bunch)

1 ½ cups crumbled feta cheese (from feta in brine), for garnish

Kosher salt, to taste

Freshly ground black pepper, to taste

For the dressing:

½ cup extra-virgin olive oil

4 tbsp. red wine vinegar

4 tbsp. lemon juice

1 medium clove garlic, grated

1 tsp. dried oregano

1 tsp. dried basil

½ tsp. red pepper flakes

¾ teaspoons kosher salt, to taste

½ teaspoon freshly ground black pepper, to taste

Directions

Make the dressing: In a measuring cup, add the extra-virgin olive oil, red wine vinegar, lemon juice, garlic, dried oregano, dried basil, red pepper flakes, salt and pepper. Whisk vigorously until the dressing has slightly thickened.

Make the Couscous Salad:

In a medium saucepan, add chicken broth and butter and bring to a boil. Add the couscous, stir, then remove from heat. Cover with a lid and let rest for 5-10 minutes (according to package directions). Uncover and fluff with a fork.

In a large mixing bowl, combine the warm couscous, chickpeas, tomatoes, red onion, kalamata olives, cucumber, bell pepper, fresh parsley, fresh mint and a pinch of salt and pepper.

Pour the dressing over top and toss thoroughly until well combined. Taste and adjust for seasoning if desired.

Serve and top with a generous amount of feta