- 1 cup uncooked large pearl couscous, cooked
- 2 (15-oz.) can chickpeas, drained and rinsed
- 1 medium cucumber, chopped
- 1 1/2 cups grape tomatoes, cut in half
- 1/2 cup sliced pickled red onion (I used my homemade pickled onions)
- 1/4 cup chopped parsley (I chopped some Greek oregano too, it’s optional)
- 1/2 c. chopped kalamata olives
- 1/2 c. crumbled feta
- salt and pepper to taste
- grilled lemon for garnish (optional)
Vinaigrette Ingredients:
- 1/2 c. extra-virgin olive oil
- 1/4 c. red wine vinegar
- 1 tbsp. freshly squeezed lemon juice
- 1 1/2 tablespoons honey (or agave)
- 1 tbsp. freshly chopped parsley
- 1/4 tsp. red pepper flakes
- salt and pepper to taste
Make the salad:
Cook 1 cup of couscous and set aside to cool.
In a large bowl, toss together chickpeas, cucumber, tomatoes, red onion, olives, and feta. Season with salt and pepper.
Make vinaigrette in a jar fitted with a lid. Combine olive oil, vinegar, lemon juice, agave, parsley, and red pepper flakes in the jar. Close and shake until emulsified, then season with salt and pepper.
Dress salad with vinaigrette just before serving.
*Pickled Red Onions:
Ingredients:
Slice one medium red onion (about 1/4 inch thickness) and place in two small jars.
Place 1 cup of red wine vinegar, 1 tablespoon granulated sugar and 1/2 teaspoon sea salt in a small saucepan. Bring to a boil. Remove from heat. Gently pour the hot liquid over the onions in the jars.
The onions will be ready to eat in 30 minutes. Refrigerate the remaining onions.
I hope you make this salad, and if you do, please tag me Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:)!