Mediterranean Couscous Salad

Ingredients

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• 1 clove garlic (minced)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups pearl couscous (also called Israeli couscous)
• 1 1/2 cups diced English cucumber
• 1 cup halved cherry tomatoes
• 1 cup canned chickpeas (drained)
• 1/2 cup halved pitted kalamata olives
• 3 green onions (chopped, white and light green parts only)
• 1/4 cup chopped fresh parsley
• 1 1/2 tablespoons chopped fresh dill

Instructions

1. 1

   Make dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, Dijon mustard, garlic, salt and pepper. Set aside.

2. 2

   Cook couscous according to package directions, adding ¼ teaspoon of salt to the cooking water to season the couscous as it cooks. Transfer cooked couscous to a large bowl and set aside to cool, stirring occasionally.

3. 3

   While you wait for the couscous to cool, chop the vegetables and herbs.

4. 4

   Pour dressing over couscous and stir to combine. Add the cucumber, tomatoes, chickpeas, kalamata olives, green onions, parsley and dill. Stir to combine. Season to taste with additional salt and pepper, if needed.

5. 5

   Salad can be served immediately or chilled for a few hours before serving. Salad can be stored for up to 3-4 days in an airtight container in the refrigerator.