Ingredients:

  • 1 tablespoon Extra Virgin Olive Oil (for coating)
  • 1 ½ cups Pearl (Israeli) Couscous
  • 2 ½ cups Vegetable Broth
  • ½ teaspoon Kosher Salt (for base)
  • 1 ½ cups Halved Cherry Tomatoes
  • 1 large English Cucumber, seeded and diced
  • ½ medium Red Onion, finely diced
  • 1 (425 g) can Chickpeas (Garbanzo Beans), rinsed and drained
  • 1 cup crumbled Feta Cheese
  • ½ cup fresh Flat-Leaf Parsley, roughly chopped
  • ¼ cup fresh Mint Leaves, chopped
  • ½ cup good quality Extra Virgin Olive Oil (for vinaigrette)
  • ¼ cup fresh Lemon Juice
  • 1 tablespoon Dijon Mustard
  • 1 clove Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt (for vinaigrette)
  • ½ teaspoon Freshly Ground Black Pepper

Instructions:

  1. Cook the Couscous: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the dry pearl couscous and toast, stirring constantly, for 3–4 minutes until lightly golden brown and fragrant. Add the vegetable broth and ½ teaspoon of salt. Bring to a boil, reduce heat to low, cover, and simmer for 10–12 minutes until the liquid is absorbed and the couscous is tender.
  2. Cool the Couscous: Remove the pan from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread onto a baking sheet or wide platter to cool completely to room temperature. This prevents clumping.
  3. Prepare the Vinaigrette: In a small jar or bowl, whisk together the ½ cup olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, 1 teaspoon salt, and pepper until well combined. Taste and adjust seasoning—it should be bright and tangy.
  4. Assemble and Marinate: In a large mixing bowl, combine the cooled couscous, halved tomatoes, diced cucumber, diced red onion, and rinsed chickpeas. Pour three-quarters of the vinaigrette over the salad. Toss gently, then cover and refrigerate for at least 1 hour (or up to 24 hours) to allow the couscous to fully absorb the dressing's flavor.
  5. Finish and Serve: Just before serving, remove the salad from the refrigerator. Add the crumbled feta cheese, parsley, and mint. Add the remaining vinaigrette if the salad looks dry. Toss one final time and transfer to your serving dish.