Greek Couscous Salad

• servings: Servings: 4 servings
• active time: 20 mins
• total time: 25 minutes

Ingredients

10 ounce box plain couscous

¼ cup olive oil

¼ cup lemon juice

1 teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon pepper

15 ounce can chickpeas, rinsed and drained

1 pint cherry tomatoes

1 cucumber, chopped

½ cup halved pitted kalamata olives

3 ounces feta cheese crumbles

3 green onions, sliced

Directions

Cook couscous according to package directions. Transfer to a large bowl and fluff with a fork. Set aside to cool.

Meanwhile, make the salad dressing and prep the remaining salad ingredients. To make dressing, whisk together olive oil, lemon juice, dried oregano, salt and pepper in a small bowl.

When couscous is cool, pour on the dressing and stir until well combined. Divide couscous between 4 individual serving sized storage containers. To each container, add ¼ of the chickpeas, tomatoes, cucumber, kalamata olives, feta cheese and green onions.

Cover and store in the refrigerator for up to 4 days.

Notes

You can also prepare this as one big salad to serve as a side dish.