Ingredients

Serves 4

Salad

  • 250g pearled (Israeli) couscous
  • 400g can chickpeas, drained and rinsed
  • 1 English cucumber, diced small
  • 200g cherry tomatoes, halved
  • 1 small red onion, finely diced
  • 80g kalamata olives, pitted and halved
  • 100g feta cheese, crumbled
  • Large handful fresh parsley, roughly chopped
  • Large handful fresh mint, roughly chopped

Dressing

  • 60ml extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper to taste

Method

Cook couscous

  1. Bring a large pot of salted water to a boil. Add pearled couscous and cook 8–10 minutes until tender but with a slight bite. Drain and rinse under cold water.
  2. Spread on a sheet pan to dry and cool completely — about 15 minutes. Wet couscous will water down the dressing.

Make dressing

  1. Whisk together olive oil, lemon juice, zest, garlic, mustard, and honey in a small bowl. Season with salt and pepper.

Assemble

  1. Combine cooled couscous, chickpeas, cucumber, tomatoes, red onion, and olives in a large bowl.
  2. Pour dressing over and toss to coat evenly.
  3. Add parsley, mint, and feta. Toss gently.
  4. Taste and adjust salt, pepper, and lemon.

Rest and serve

  1. Let the salad sit at room temperature for 15–20 minutes before serving so the couscous absorbs the dressing. Serve at room temperature or chilled.

Notes

  • Make ahead: Dresses well up to 24 hours in advance — the flavors deepen. Hold back the herbs and feta; add just before serving.
  • Add protein: Grilled chicken or shrimp make this a complete meal.
  • Variations: Sun-dried tomatoes, roasted red pepper, or artichoke hearts all work in place of or alongside the fresh tomatoes.