COUSCOUS SALAD

Ingredients

• 10 oz raw on the spot or pearl couscous
• ¼ cup olive oil
• 1 tablespoon white wine vinegar or crimson wine vinegar
• 1 lemon juiced
• 1-2 tablespoons honey
• ¼ teaspoon sparkling floor black pepper
• ⅔ cup chopped English cucumber
• ⅓ cup chopped pink onion
• ⅔ cup quartered grape or cherry tomatoes
• ⅔ cup garbanzo beans
• ½ cup sliced Kalamata Olives
• ¼ cup crumbled feta cheese
• ¼ cup loosely packed basil ribbons or chopped parsley

Instructions

Cook the couscous in accordance to bundle instructions. Fluff with a fork and let it cool.
In a small bowl, whisk collectively the olive oil, white wine vinegar, lemon juice, honey, and pepper.
In a massive bowl, mix the cooled couscous, cucumber, purple onion, grape tomatoes, garbanzo beans, Kalamata Olives, Feta Cheese, and basil ribbons. Drizzle with the lemon French dressing and toss to coat.

Notes

English cucumbers work great for this recipe due to the fact they have thinner skins and fewer seeds, preserving much less water. However, you ought to most simply use wellknown Persian cucumbers in a pinch.
I used grape tomatoes simply due to the fact the taste is specially candy and tasty. However, you can use any sort of clean ripe tomatoes.
Chop the veggies and olives into bite-size portions to get a little bit of the whole thing in every chew and a uniform texture.
Other clean veggies to think about including or substituting are pink bell peppers, corn, carrots, shallots, or zucchini.
Try different clean herbs like mint, basil, dill, or lemon zest.
Add pine nuts, slivered almonds, or chopped walnuts.
No brought salt is wished in this recipe. The Kalamata Olives and Feta are naturally salty, so preserve again on brought salt.
Store leftovers in an hermetic container in the fridge for up to four days.
I do now not propose freezing this recipe.

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