Couscous Salad

• servings: 6 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

1 cup couscous (Pearl or Moroccan style, uncooked)

1 cup cucumber (diced)

1 cup cherry tomatoes (halved)

1 cup chickpeas

1/4 cup minced red onion

1/3 cup kalamata olives (halved)

1/4 cup chopped fresh parsley (plus more for garnish)

1/2 cup feta cheese (crumbled)

6 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

salt and pepper to taste

Directions

For the dressing

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano and salt and pepper.

For the salad

Cook the couscous according to package directions, then place in a colander and run cold water over it to cool it down.

Place the couscous, cucumbers, tomatoes, chickpeas, red onion, olives and parsley in a large bowl.

Pour the dressing into the bowl and toss to combine.

Add the feta cheese and stir gently.

Sprinkle with additional parsley for garnish, then serve.

Nutrition

• Calories: 305 kcal
• Total Fat: 14 g
• Saturated Fat: 4 g
• Cholesterol: 11 mg
• Sodium: 457 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 9 g