Ingredients:

  • 1.5 cups (300g) Pearl (Israeli) Couscous
  • 2 tbsp (30ml) Olive Oil
  • 2 cups (480ml) Water or Vegetable Broth
  • 0.5 tsp (3g) Salt
  • 1 can (15 oz / 425g) Chickpeas, drained and rinsed
  • 1 cup (150g) English Cucumber, diced
  • 1 pint (250g) Cherry Tomatoes, halved
  • 0.5 cup (75g) Red Onion, finely diced
  • 0.5 cup (60g) Kalamata Olives, pitted and sliced
  • 0.5 cup (75g) Feta Cheese, crumbled
  • 0.25 cup (15g) Fresh Parsley, finely chopped
  • 0.25 cup (60ml) Extra Virgin Olive Oil
  • 3 tbsp (45ml) Freshly Squeezed Lemon Juice
  • 1 clove (5g) Garlic, minced
  • 1 tsp (5g) Dried Oregano
  • 0.5 tsp (3g) Salt
  • 0.25 tsp (1g) Black Pepper

Instructions:

  1. Place a medium saucepan over medium heat and add 2 tbsp of olive oil. Once shimmering, pour in the dry pearl couscous. Stir frequently for 3–5 minutes until the grains turn a mahogany-gold color and smell nutty.
  2. Pour in the water (or broth) and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 8–10 minutes until al dente. Remove from heat and let cool for 10 minutes.
  3. In a small bowl, combine the extra virgin olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Whisk vigorously or shake in a jar until the dressing is thick and creamy.
  4. In a large mixing bowl, combine the cooked and cooled couscous, chickpeas, cucumbers, cherry tomatoes, red onion, olives, and feta.
  5. Pour the lemon dressing over the salad and toss gently to combine. Fold in the fresh parsley before serving.