1 ½cupspearl couscoussometimes called Israeli couscous, (8 ounces)
½medium red oniondiced
1medium cucumbercubed (8 ounces)
1 ½cupscherry or grape tomatoeshalved if large (8 ounces)
1 14-ouncecan chickpeasrinsed and drained well*
1bell peppercut into bite-sized pieces
2tablespoonsfresh lemon juice
2tablespoonred wine vinegar
1large garlic clovegrated or minced fine
1 ½teaspoonskosher salt
⅓cupextra virgin olive oilplus 2 teaspoons for the couscous
Begin by cooking the couscous according to package directions. Usually this is similar to cooking pasta (in salted water), and should take around 10-12 minutes. Drain well, and toss with two teaspoons of olive oil.
If preparing individual bowls or lunch containers, divide the couscous out evenly among four servings. Top with the onion, cucumber, tomatoes, chickpeas, feta, pepper, and olives equally. Sprinkle the dill over each. If preparing one large salad, combine everything in a bowl.
In a small bowl, combine the salad dressing ingredients - the lemon juice through the olive oil. Stir well to combine.
When ready to serve, pour the dressing over the salad or salads equally. If taking as a lunch, pour the dressing into a small container and place in your lunch tote with your salad.