Yield: 7 1-cup servings
1 cup pearled (Israeli) couscous, uncooked
1 can chickpeas, rinsed and drained
2 cup cherry tomatoes, halved
1 1/2 cups persian cucumbers, halved and sliced
1/2 cup red onion, finely chopped
1/2 cup pitted greek olives, halved
1/3 cup pepperoncini, sliced
1/3 cup feta cheese, crumbled
1/4 cup olive oil
2 tablespoon lemon juice, freshly squeezed
2 tablespoons fresh dill, chopped
3/4 teaspoon garlic powder
freshly ground black pepper
kosher salt, to taste
Prepare the couscous following the package directions. Transfer the couscous to a fine mesh colander or strainer and rinse with cold water to stop the cooking process and cool down the couscous. Drain and transfer the (cold) cooked couscous to a large mixing bowl.
Mean while prep all of the salad ingredients.
To the bowl with the couscous, add in the chickpeas, tomatoes, cucumbers, red onion, olives, pepperoncini, feta cheese, olive oil, lemon juice, dill and garlic powder. Season with lots of freshly ground black pepper.
Toss to combine. Taste and season with kosher salt as desired.
Serve immediately or refrigerate until ready to serve. I like to top this salad with a little extra feta and chopped fresh dill when serving.
Source: Simply Scratch