Feta Israeli Couscous Salad
Ingredients
- 1 8 oz package Israeli couscous
- 2 Persian cucumbers seeds scooped out and finely diced
- 1 red pepper finely diced
- 6 scallions white and light green parts, diced
- 1 15.5 oz can chickpeas drained
- 3 oz feta cheese
- 1 avocado diced (optional)
- chopped fresh parsley optional
Dressing:
- ΒΌ cup canola or avocado oil
- 3 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp creamy Dijon mustard
- 1 tsp honey
- 2 garlic cloves crushed
- 2 tsp kosher salt
- fresh black pepper
Instructions
- You can cook the couscous according to the package directions, but we prefer to cook it like pasta. Bring a large pot of generously salted water to a boil. Add the couscous and cook until al dente. Drain, rinse under cold running water to stop the cooking, and let cool completely.
- Transfer the cooled couscous to a large bowl. Add cucumbers, red pepper, scallions, chickpeas, feta cheese, and, if using, the avocado and parsley.
- In a small bowl or measuring cup, whisk together the oil, lemon juice, red wine vinegar, Dijon mustard, honey, garlic, salt, and black pepper. Pour the dressing over the salad and toss well to combine.
- Refrigerate until ready to serve. The salad keeps well in the refrigerator for up to 4 days without the avocado, or up to 2 days with the avocado.
Notes
We tested the salad with the avocado mixed in ahead of time. While it didn't stay perfectly green, it still tasted great. If you prefer, you can add the avocado just before serving.
