Mediterranean Pearl Couscous Salad
For the salad:
- 1/2 English seedless cucumber ½cup crumbled feta cheese
- ½ cup cherry tomatoes halved
- 1/3 cup pitted kalamata olives halved
- 1½ cups baby arugula
- 1 15.5-ounce can chickpeas drained and rinsed
- 3 cups cooked pearl couscous (or 1 ½ cups dry, then cook to yield 3 cups cooked)
- ½ cup crumbled feta cheese
For the dressing:
- 4 tablespoons extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- salt and pepper
Slice the cucumber in half lengthwise. Repeat, halving each halve crosswise. Slice the cucumber pieces thinly crosswise until you have ½ cup sliced cucumber.
In the bottom of a large mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, parsley, garlic powder, salt, and pepper. Add the cucumber, tomatoes, olives, arugula, chickpeas, couscous, half of the feta cheese, and toss well to combine. Top with remaining feta cheese and serve.