Mediterranean Couscous Salad

Mediterranean couscous salad with a fresh lemon herb dressing. Tossed with colorful vegetables, feta cheese, olives, and garbanzo beans.

Ingredients

• 1 cup water
• 1 cup instant couscous
• ½ teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• ½ cup diced roma tomato (¼-inch dice)
• ½ cup diced english cucumber (seeds removed, ¼-inch dice)
• ½ cup diced red bell pepper (⅛-inch dice)
• ½ cup canned garbanzo beans (drained and rinsed)
• ¼ cup minced red onion
• ½ cup kalamata olives (pitted and sliced)
• 2 tablespoons feta cheese
• 1 teaspoon chopped parsley
• 1 teaspoon chopped mint
• 1 teaspoon chopped basil
• ¼ teaspoon dried oregano
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 tablespoons extra-virgin olive oil

Instructions

0. Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
1. Let couscous stand until tender, 5 minutes and then fluff with a fork and let cool.
2. Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.
3. 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 forms.
4. Pour dressing over the couscous salad, stir to combine.