Couscous, Chickpea, and Vegetable Salad

This mediterranean salad is delicious served warm or chilled.  Lately I've been making it ahead of time, sticking it in the refrigerator for a few hours, then serving it with grilled chicken, shrimp and vegetable kebabs.  It's a filling salad, and it could easily be served as a main dish by adding some sauteed shrimp or chicken before stirring all of the ingredients together.  The variety of vegetables makes this a colorful, healthy, and tasty addition to your summer meal rotation.

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.