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A large bowl sits on a table filled with couscous, arugula, tomatoes, chickpeas, olives and feta.

Mediterranean Couscous Salad

with pearl couscous, feta and chickpeas
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Cook Time 20 minutes
Cooling 10 minutes
Servings: 5
Ingredients Method

Ingredients
  

  • 2 cups pearl couscous
  • 1 540 mL can chickpeas
  • 300 g cherry or grape tomatoes
  • 50 g arugula or micro arugula about 2 cups
  • 1 cup pitted dried moroccan olives
  • 200 g feta
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tbsp honey
  • 1 lemon
  • olive oil
  • Salt I'm using Diamond Crystal Kosher
  • Cracked black pepper

Method
 

  1. Bring a large pot of salty water to boil. While you wait, drain and rinse 1 can chickpeas and cut 300g cherry tomatoes into halves. Pit enough Moroccan black olives to fill one cup, if they aren't pitted already. When the water boils, add couscous and cook for 8-10 minutes or until soft but still a little chewy. Drain and set aside to cool.
  2. Meanwhile, make your dressing. In a small bowl, add 2 tbsp red wine vinegar, 1 tsp oregano, 1 tbsp honey, the juice and zest of 1 lemon. Slowly drizzle in 1 cup olive oil while whisking until emulsified. Season with a generous pinch of salt and a few cracks of black pepper. Taste and adjust.
  3. Once your couscous is cool, transfer it to a large bowl and top with chickpeas, tomatoes, 50g arugula, 1 cup olives and 200g crumbled feta. Toss with the dressing and enjoy!