Ingredients:

  • 1.5 cups pearl Israeli couscous
  • 1.75 cups low-sodium vegetable broth
  • 1 tbsp extra virgin olive oil for toasting
  • 0.5 tsp sea salt
  • 15 oz canned chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 large English cucumber, quartered and sliced
  • 0.5 red onion, finely diced
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.5 cup fresh Italian parsley, chopped
  • 0.25 cup fresh mint, julienned
  • 0.25 cup extra virgin olive oil for dressing
  • 3 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 0.5 cup feta cheese, crumbled

Instructions:

  1. Heat 1 tbsp of olive oil in a saucepan over medium heat. Add 1.5 cups pearl Israeli couscous and toast for 3 minutes until the grains turn golden brown and smell nutty.
  2. Add 1.75 cups vegetable broth and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 5 minutes until the liquid is fully absorbed.
  3. While the couscous cooks, halve 1 cup cherry tomatoes and slice 1 English cucumber. Finely dice 0.5 red onion and chop 0.5 cup parsley and 0.25 cup mint.
  4. In a small jar or bowl, combine 0.25 cup olive oil, 3 tbsp lemon juice, 1 minced clove of garlic, and 1 tsp dried oregano. Shake or whisk until the liquid looks opaque and thickened.
  5. Transfer the cooked couscous to a large bowl and fluff it with a fork to release steam. Add the 15 oz chickpeas, prepared vegetables, 0.5 cup Kalamata olives, and fresh herbs.
  6. Pour the dressing over the mixture and toss gently. Top with 0.5 cup crumbled feta cheese until the white crumbles are just evenly distributed.