Ingredients:
1 cup couscous
1 1/4 cups vegetable broth or water
1 can (15 oz) chickpeas, drained and rinsed
1 medium cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/3 cup Kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
For the Dressing:
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 clove garlic, minced
Salt and black pepper to taste
Directions:
Bring vegetable broth (or water) to a boil, stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
In a large bowl, combine couscous, chickpeas, cucumber, tomatoes, red onion, olives, feta, parsley, and dill.
Pour the dressing over the salad and toss gently to combine.
Chill for at least 20 minutes before serving for best flavor.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes
Kcal: 360 kcal | Servings: 4 servings
