Greek Couscous Salad Recipe

Ingredients

• 1 cup pearl couscous
• 14 1/2 oz (400g) can chickpeas
• 1 cup quartered and sliced cucumber (deseed if necessary)
• 1 cup halved grape tomatoes (or cherry tomatoes)
• 2/3 cup (100 grams) crumbled feta cheese
• 1/2 cup chopped red onion
• 1/3 cup chopped Italian parsley
• 1/3 cup pitted kalamata olives
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt flakes
• 1/4 teaspoon black pepper

Instructions

1. 1

   --- Dressing ---

2. 2

   Combine all the dressing ingredients in a large bowl.

3. 3

   --- Salad ---

4. 4

   Bring to boil a medium pot of salted water and cook the pearl couscous for 7-10 minutes or as directed on the package. The package I use suggests 10 minutes, but I only do 8 minutes for this recipe.

5. 5

   When ready, drain the couscous and add while still warm to the dressing and stir for the dressing to coat all the couscous. Allow to cool.

6. 6

   In a large bowl combine remaining salad ingredients

7. 7

   Add cooled couscous and any dressing in the bottom of the bowl to the remaining salad ingredients and stir gently to combine. Taste for seasoning and adjust if necessary.

8. 8

   Can be served immediately or cover and refrigerate for up to 4 hours in which time the flavors will meld and combine perfectly.

9. 9

   Serve with extra lemon wedges.