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Couscous Greek Salad

Jacki @figgindelicious
Print Recipe
Servings 6

Ingredients
  

  • 1 1/3 cups dry couscous
  • 1 can chickpeas drained and rinsed
  • 1 cup cucumbers diced
  • 1 cup cherry tomatoes diced
  • ¾ cup kalamata olives halved
  • ½ cup red onion
  • ½ cup feta
  • ¼ cup fresh parsley chopped
  • 1 tsp oregano
  • 3-4 cups arugula optional, for serving

Lemon vinaigrette (mix all ingredients together)

  • 1/3 cup olive oil
  • Juice of 2 lemons
  • 2 cloves garlic minced
  • 1 tsp yellow mustard
  • salt and pepper to taste

Instructions
 

  • Cook couscous according to package
  • Crispy chickpeas (optional): dry and remove as much of the chickpea skins as possible. Toss with 1 tbsp oil of choice, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp turmeric, ¼ tsp salt. Bake at 400 degrees F for 35-45 minutes.
  • Toss cooked couscous, chickpeas, and all other ingredients together.

Notes

* Best kept if the vinaigrette and salad are separate.
* Can serve with arugula or desired greens, or without.