This couscous salad has olives, cucumbers, fresh herbs, feta cheese, and a tangy dressing. It’s a great side dish for potlucks, picnics, BBQs, and other summer get-togethers!
1(15.5-ounce) cangarbanzo beans, drained and rinsed
1largeEnglish cucumberdiced
1bell pepperdiced
1pintcherry tomatoeshalved
½cupcrumbled feta cheese
½cupkalamata olivessliced
¼cupchopped fresh parsley
2tablespoonschopped fresh mint
For the Dressing
¼cupextra virgin olive oil
2tablespoonslemon juice
2teaspoonslemon zest
1clovegarlicminced
½teaspoondried oregano
1/2teaspoonkosher salt
1/2teaspoonblack pepper
Instructions
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.
Whisk all of the dressing ingredients in a small bowl and set it aside.
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.
Video
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.