HEALTHY MEDITERRANEAN COUSCOUS SALAD WITH LEMON VINAIGRETTE

Healthy Mediterranean Couscous salad with lemon vinaigrette image

Provided by Marilena Leavitt

Categories Salad

Time 20m

Yield 4

Number Of Ingredients 14

1 cup pearl (or Israeli) couscous
½ cup red onion, minced
6 oz. (about ½ can) chickpeas or cannellini beans, rinsed well
3 oz. sun dried tomatoes, sliced in olive oil, with the oil
½ cup fresh parsley or fresh cilantro, chopped
¼ cup mixed olives (packed in olive oil), cut in half and drained
6 TBSP. extra virgin olive oil
--- zest and juice of one (or half) medium organic lemon
½ tsp. sea salt
¼ tsp. freshly ground pepper
1 medium garlic, finely minced (or grated with a microplane)
¼ tsp. ground coriander (optional)
2-3 oz. arugula
1-2 oz. Greek Feta cheese, crumbled

Steps:

Cook couscous in plenty of water, according to the package instructions. Once cooked, drain the water and let the couscous cool a bit then place in a large bowl.
To the bowl, add the red onion, chickpeas, sun dried tomatoes and olives.
In a separate, small bowl, mix together the olive oil, lemon zest and juice, grated garlic, sea salt, black pepper and coriander. Pour it over the couscous mixture, to taste (you might not need it all). Toss well to combine. Gently fold in the arugula, sprinkle the Feta over the salad and taste. Adjust the seasoning if necessary, and serve.