|Colorful and filling couscous, chickpea, and vegetable salad|
Couscous, Chickpea, and Vegetable Salad
5-6 generous servings
1 cup dry couscous
2 1/4 cups boiling water
1 can chickpeas, rinsed and drained
2 green onions, washed and thinly sliced
1/2 purple onion, finely diced
2 carrots, washed, peeled, and shredded
1 bell pepper (any color), washed and finely diced
5 radishes, washed, ends trimmed, and finely diced
1/4 cup finely diced feta cheese
juice from 1 lemon
1 tablespoon extra virgin olive oil
1/4 teaspoon ground sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
Place the dry couscous in a large bowl, cover with the boiling water. Cover, and let stand 5 minutes.
In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, oregano and parsley, set aside.
Toss the prepared couscous with a fork. Add the vegetables, chickpeas, and feta to the couscous. Drizzle evenly with the prepared dressing, then toss with a fork until evenly distributed.
Serve immediately, or refrigerate for at least 2 hours and serve chilled.