Israeli Couscous Salad with Feta, Chickpeas, and Herbs

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Red wine vinegar

  2 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Couscous

  Cooked

  1 cup, cooked or 157g

• Water

  Plain, clean water

  2 cup or 473g

• Chickpeas

  High fiber, no salt added - President's Choice

  100g

• Grape tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Feta cheese

  4 oz or 113g

• Parsley

  Raw

  ¼ cup or 15g

• Oregano

  Spices, dried

  2 tbsp, leaves or 6g

Directions

1. Whisk 3 tablespoons of the olive oil, shallot, vinegar, 1/4 teaspoon of the salt, and pepper in a large bowl until combined; set aside.
2. Heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat until shimmering. Add the couscous and toast, stirring occasionally, until light golden-brown, about 3 minutes. Add the water and remaining 1/4 teaspoon salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Drain the couscous through a fine-mesh strainer to remove any excess cooking liquid.
3. Transfer the hot couscous to the bowl of dressing, add the chickpeas, and stir to combine. Let sit 15 to 20 minutes, stirring occasionally, to cool slightly and let the flavors meld. Stir in the tomatoes, feta, and herbs. Serve warm or at room temperature.
4. Recipe by: Sheela Prakash (source: https://www.thekitchn.com/israeli-couscous-22925259)

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