I can always count on my sister Sarah to make good recipes and share them with me. She made this couscous salad while I was in Iowa last week (hence my long break from blogging) and it was light, summery, and healthy too. I love the texture of the couscous and the feta cheese makes any salad better. It has lots of great veggies which make for a hearty side dish for those last summer BBQ's that we are all savoring right now. It makes a generous amount and a little goes a long way so you can get quite a few servings out of it. Enjoy this salad at one of your cookouts in these dwindling weeks of summer!
1 1/2 cups water
1/4 tsp. salt
1 cup uncooked couscous (I used whole wheat but any kind will do)
1 T chopped fresh basil
1 tsp. chopped fresh oregano
1/4 tsp. salt
2 T. olive oil
2 T. balsamic vinegar
3/4 cup coarsely chopped cucumber
3/4 cup coarsely chopped green bell pepper
1/4 cup sliced green onions
1 medium tomato, seeded and chopped
1 (15 oz) can chickpeas or garbanzo beans, drained and rinsed
1 1/3 oz (1/3 cup) crumbled feta
In medium saucepan, combine water and salt. Bring to a boil. Remove from heat. Stir in couscous. Cover and let stand 5 minutes. Fluff couscous with a fork and cool in refrigerator for 20 minutes.
Meanwhile, in small nonmetal bowl, combine all dressing ingredients and blend well.
In large bowl, combine cooled couscous and all salad ingredients except feta cheese. Pour dressing over salad and toss gently to coat. Refrigerate at least 30 minutes to blend flavors. Just before serving, sprinkle with feta cheese.