SERVES: 6 side-salads
1/3 cup water
1/3 cup small or traditional couscous
1 (15 oz.) can chickpeas, drained & rinsed
½ small red onion or 2 green onions, finely sliced
1 small bell pepper, finely diced
1 small cucumber, diced
5 Kalamata olives, diced
2 oz. feta cheese, crumbled
5 cherry tomatoes, diced
¼ cup dill, minced
¼ cup parsley, minced
Greek Dressing Ingredients
¼ cup red wine vinegar
½ tsp dry oregano
½ tsp sugar
¼ tsp garlic powder
1-2 pinches salt & black pepper to taste
1/3 cup olive oil
In a small pot, add water and bring to a boil. Add couscous and cover, simmer for 2-3 minutes. Take off heat and fluff with a fork. Let it cool while preparing other salad ingredients.
In a large bowl, add chickpeas, red onions, bell pepper, cucumber, olives, feta, tomatoes, dill, and parsley. Mix well. Set it aside and make the dressing.
In a small bowl, whisk all Greek Dressing ingredients, EXCEPT olive oil. Continue whisking quickly while slowly drizzling oil. Whisk until the dressing is thick and completely emulsified.
Add couscous and dressing to the large bowl and toss salad until completely mixed. Taste. Add more salt and pepper if desired. Serve.