Mediterranean Couscous Salad with Chickpeas

Instructions:

1. Heat 1 tbsp of olive oil in the saucepan over medium heat. Add the dry pearl couscous and stir constantly for 3–5 minutes until the grains turn a golden, toasted brown.
2. Pour in the broth and salt. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 8–10 minutes until the liquid is absorbed and pearls are al dente.
3. Remove the saucepan from heat and let the couscous sit, covered, for 5 minutes.
4. While the couscous rests, whisk together the 1/4 cup olive oil, lemon juice, zest, minced garlic, oregano, salt, and pepper in a small bowl until cohesive.
5. Transfer the cooked couscous to a large bowl and fluff with a fork.
6. Fold in the chickpeas, diced cucumber, halved cherry tomatoes, red onion, sliced Kalamata olives, crumbled feta, and chopped parsley.
7. Pour the dressing over the salad and toss gently to combine.