Fluffy couscous, nutty chickpeas, crunchy bell peppers, cucumbers, and sprinkled with briny feta cheese. This couscous salad is tossed in a simple homemade lemon dressing to brighten it up and add some zip to every bite!
Prep Time: 15 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 25 minutesminutes
Servings: 6
Ingredients
Dressing
1lemon, zested and juiced (about 3 Tablespoons juice)
1(15-ounce) canchickpeas (garbanzo beans), rinsed and drained
½cucumber, diced
1red bell pepper, seeded and diced
½pint grape tomatoes, halved
¼cupminced red onion
2-3Tablespoonschopped parsley, plus more to taste
Crumbled feta cheese , optional
Instructions
Dressing
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt, and pepper.
Salad
In a medium bowl, stir together the couscous, chickpeas, cucumbers, bell peppers, tomatoes, onion, parsley, and feta, if using.
Pour dressing over salad and toss to combine. Season to taste.
Notes
Couscous: You can find this near the rice in the grocery store. Try Israeli or pearl couscous for a thicker grain. Extras to add in: Feel free to add in 1/4 cup sliced kalamata olives. For extra flavor add in chopped basil or mint.Make ahead: Chop veggies and make dressing, then refrigerate. When ready to serve, mix together and chill at least 15 minutes prior to enjoying. Storage: Place in an airtight container in the fridge up to 3 days.