Pearl Couscous Salad

Ingredients

• 1 ½ cups (360 ml) water
• ½ teaspoon salt
• 1 cup (150 grams) dry pearl couscous/giant couscous
• 1 15-ounce can (400 grams) chickpeas rinsed and drained
• 1 12-ounce jar (340 grams) marinated artichoke hearts drained and roughly chopped
• 2 cups diced cucumber English or Persian cucumbers are best
• 2 cups (300 grams) cherry tomatoes halved
• 1 red onion finely diced
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh parsley
• ½ cup (90 grams) kalamata olives pitted and sliced
• ⅓ cup (50 grams) feta cheese crumbled

For The Dressing

• 3 tablespoons (45 ml) lemon juice
• 2 teaspoons lemon zest
• ¼ cup (60 ml) extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper

Instructions

1. In a small saucepan, bring 1.5 cups of water to a boil, add ½ teaspoon of salt, and add the pearl couscous. Cover with a lid, and simmer on LOW heat for 9-10 minutes. If the water is not fully absorbed, drain it (you can rinse the couscous too if you feel like it’s too soft and you don’t want it to cook any further). And allow to cool completely.
2. Make the dressing: combine all of the dressing ingredients in a bowl and whisk until well combined and emulsified. Or combine in jar, cover with a lid tightly, and shake it until well combined and smooth, and emulsified.
3. In a large bowl, combine the couscous with chickpeas, artichokes, cucumber, tomatoes, red onion, fresh mint and parsley, olives, and half of the feta cheese.
4. Add the dressing to the salad, and toss gently to combine. Then top with the remaining feta and serve.