Description
This Fresh Couscous Salad is great for lunch or dinner!
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
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