Mediterranean Couscous Salad with Chickpeas

Ingredients

• 1 cup couscous
• 1 cups water
• 1 tablespoon olive oil
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red onion, finely chopped
• 1 cup feta cheese, crumbled
• 1 cup fresh parsley, chopped

• 3 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   Bring 1 1/4 cups of water to a boil in a medium saucepan. Stir in 1 tablespoon of olive oil and the couscous, then remove from heat and cover. Let it sit for 5 minutes.
2. 02
   Fluff the couscous with a fork and let it cool to room temperature.
3. 03
   In a large bowl, combine the cooled couscous, chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
4. 04
   In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to make the dressing.
5. 05
   Pour the dressing over the couscous mixture and toss until well combined.
6. 06
   Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to 2 hours to let the flavors meld.