Mediterranean couscous salad with a fresh lemon herb dressing. Tossed with colorful vegetables, feta cheese, olives, and garbanzo beans.
ingredient
- 1 cup water
- ½ teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 cup instant couscous
- ½ cup diced roma tomato, ¼" dice
- ½ cup diced english cucumber, ¼" dice
- ½ cup diced red bell pepper, ⅛" dice
- ½ cup canned garbanzo beans, rinsed
- ¼ cup minced red onion
- ½ cup kalamata olives, pitted and sliced
- 2 tablespoons feta cheese
- 1 teaspoon chopped parsley
- 1 teaspoon chopped mint
- 1 teaspoon chopped basil
- ¼ teaspoon dried oregano
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
Directions
- Cook the Couscous – In a medium saucepan, bring water, salt, and olive oil to a boil over high heat. Add the couscous and stir quickly. Turn off the heat and cover. Let it stand until tender, 5 minutes. Fluff with a fork and let cool. For faster cooling, transfer to a bowl and refrigerate.
- Assemble the Couscous Salad – In a large bowl, combine cooled couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano.
- Make the Lemon Dressing – In a small bowl, whisk together lemon zest, lemon juice, vinegar, salt, and pepper. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
- To Serve – Pour the dressing over the salad. Gently stir to combine. If desired, garnish with more cheese and herbs.
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