Name: Fresh Couscous Salad
Ingredients: 1 cup of Israeli Couscous (you can also use quinoa); 1 can chickpeas, rinsed and drained (AKA Garbanzo Beans); 1 medium cucumber, seeded and chopped; 1 red bell pepper, chopped; 1 small red onion chopped (or 3/4 cup); 1 cup finely chopped Italian parsley; 1/4 cup olive oil; 1/4 cup of fresh lemon juice (from 2-3 lemons); 1 TBSP red wine vinegar; 2 garlic cloves, minced; 1/2 tsp fine sea salt; fresh ground pepper to taste

Description

This Fresh Couscous Salad is great for lunch or dinner!

Ingredients

Scale

1 cup of Israeli Couscous (you can also use quinoa)
1 can chickpeas, rinsed and drained (AKA Garbanzo Beans)
1 medium cucumber, seeded and chopped
1 red bell pepper, chopped
1 small red onion chopped (or 3/4 cup)
1 cup finely chopped Italian parsley
1/4 cup olive oil
1/4 cup of fresh lemon juice (from 2–3 lemons)
1 TBSP red wine vinegar
2 garlic cloves, minced
1/2 tsp fine sea salt
fresh ground pepper to taste

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Instructions

Cook Couscous according to package instructions (or Quinoa if preferred)
In large bowl, add chickpeas, cucumber, bell peppers, parsley and onion, set aside
In small bowl, add oil, lemon juice, vinegar, garlic and salt. Whisk until combined
Once grain is mostly cooled, add dressing and toss
Add veggies and chickpea mixture together with grain and toss
Add salt and pepper to taste
Let rest for 10 minutes prior to serving

Notes

Salad will keep in refrigerator for up to 4 days