Mediterranean Couscous Salad

Prep time: 20 mins Cook time: 10 mins Total time: 30 mins

Servings: 6 servings

Recipe by Lais Dennis

Ingredients:

Couscous:

• 1 cup of water

• 1 cup of instant couscous

• ½ teaspoons of kosher salt

• 2 Tablespoons of extra-virgin olive oil

Salad:

• ½ cup of tomato, diced

• ½ cup english cucumber, diced

• ½ cup red bell pepper, diced

• ½ cup canned garbanzo beans, drained and rinsed

• ¼ cup red onion, minced

• ½ cup kalamata olives, pitted and sliced

• 2 Tablespoons feta cheese

• 1 teaspoon parsley, chopped

• 1 teaspoons mint, chopped

• 1 teaspoon basil, chopped

• ¼ teaspoons dried oregano

Lemon dressing (optional):

• 1 teaspoons lemon zest

• 2 Tablespoons lemons juice

• 1 Tablespoon red wine vinegar

• ¼ teaspoons kosher salt

• ¼ teaspoons black pepper

• 3 Tablespoons extra-virgin olive oil

Instructions:

Couscous:

1. Bring water, salt and olive oil to a boil. Add couscous and quickly stir. Turn off the heat and cover.

2. Let couscous stand until tender, approximately 5 minutes, and fluff with a fork and let cool.

Salad:

1. Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in abowl.

Lemon dressing (optional):

1. In a separate bowl, whisk lemon zest, lemon juice, vinegar, salt, and pepper. Slowly drizzle olive oil and which until thickened.

2. Pour dressing over the couscous salad. Stir to combine.