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Mediterranean Couscous Salad

a scoop of Mediterranean couscous salad.
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Ingredients

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For the Salad

  • 1 cup water
  • 1 ½ teaspoons olive oil
  • 1/4 teaspoon kosher salt
  • 1 cup instant couscous
  • 1 (15.5-ounce) can garbanzo beans, drained and rinsed
  • 1 large English cucumber, diced
  • 1 bell pepper, diced
  • 1 pint cherry tomatoes, halved
  • ½ cup crumbled feta cheese
  • ½ cup kalamata olives, sliced
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint

For the Dressing

  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  1. Combine the water, 1 and 1/2 teaspoons of olive oil, and 1/4 teaspoon of salt in a small saucepan. Bring the mixture to a boil, remove the pan from the heat, and mix in the couscous. Cover the pot for five minutes, and then fluff the couscous with a fork. Transfer the couscous to a large bowl to cool.
  2. Whisk all of the dressing ingredients in a small bowl and set it aside.
  3. Once the couscous has cooled to room temperature, add the garbanzo beans, cucumber, bell pepper, tomatoes, feta, olives, parsley, and mint to the bowl. Pour the dressing over the top and toss to combine so everything is evenly coated. You can serve the salad right away or chill it for several hours before serving.

Notes

If you make the salad ahead, give it a good stir before you serve it. I think it’s best within a day of making it, but leftovers will keep for a day or so longer. The salad will get drier the longer it sits in the fridge.

Nutrition

Find it online: https://www.girlgonegourmet.com/couscous-salad/