Cucumber Feta Couscous Salad (Print Version)
# Ingredients:
→ Salad
01 -
1 cup pearl couscous
02 -
1.5 cups diced English cucumbers, sliced into half moons
03 -
1 big ripe avocado, chopped into cubes
04 -
1 (15-ounce) can chickpeas, washed and drained
05 -
1/3 cup finely diced flat-leaf parsley
06 -
1/2 cup broken feta cheese
→ Dressing
07 -
2 tablespoons red wine vinegar
08 -
1 tablespoon regular mustard
09 -
1/2 teaspoon dried Italian herbs
10 -
1/4 teaspoon crushed garlic (if you want)
11 -
1/4 cup olive oil
12 -
1.5 teaspoons honey
13 -
1 lemon, juiced fresh
14 -
1/4 teaspoon salt
15 -
1/4 teaspoon pepper
# Instructions:
01 -
Grab the lemon and get 1/4 teaspoon of zest and 1.5 tablespoons of juice. Throw all sauce stuff in a jar. Give it a good shake and stick it in the fridge till you need it.
02 -
Make the couscous how the box says (heat up 1.5 cups water with 1/2 teaspoon salt and 1 teaspoon olive oil. Drop in couscous, put the lid on, turn down heat, and let it cook 8–10 minutes until soft). Put it in a big bowl and cool it in the fridge.
03 -
When your couscous is cold, add the cucumbers, avocado, chickpeas, parsley, and feta. Shake your dressing and pour it over everything. Mix it gently and eat it right away.
# Notes:
01 -
You gotta use Israeli couscous (the pearl kind) for the right feel. Just cook it like the package tells you.
02 -
English cucumbers work best because they're crisp and taste fresher.
03 -
Only add dressing to what you'll eat right now since avocados turn brown fast and dressing makes veggies soggy. Don't try freezing this - it won't work well.