Recipe credit : pinterest
1 cup water, (240ml)1 cup instant couscous, (170g, 6 ounces)½ teaspoon kosher salt, (3g)2 tablespoons extra-virgin olive oil, (30ml)
½ cup diced roma tomato, (81g, 2 ¾ ounces) ¼-inch dice½ cup diced english cucumber, (71g, 2 ½ ounces), ¼-inch dice½ cup diced red bell pepper, (73g, 2 ½ ounces) ⅛-inch dice½ cup chickpeas, (85g, 3 ounces) drained and rinsed¼ cup chopped red onion, (32g, 1 ounce)½ cup kalamata olives, (35g, 1 ¼ ounces) pitted and sliced2 tablespoons feta cheese, (20g, 5/8 ounces)1 teaspoon chopped parsley1 teaspoon chopped mint1 teaspoon chopped basil¼ teaspoon dried oregano
1 teaspoon lemon zest2 tablespoons lemon juice, (30ml)1 tablespoon vinegar, (15ml)¼ teaspoon kosher salt¼ teaspoon black pepper3 tablespoons extra-virgin olive oil, (45ml)
Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover. Let couscous stand until tender, 5 minutes and then fluff with a fork and let cool.
Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.
Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing is formed.Pour dressing over the couscous salad, stir to combine.
INFO & TIPS
I used normal black olives because didn't have the kalamata. I didn't add the basil and used normal sea salt. Not the kosher.
16 Sep 2019
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