Couscous Salad

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

Ingredients

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.

Nutrition

• Calories: 203 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Cholesterol: 5 mg
• Sodium: 573 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 5 g