How to cook Pearl couscous + a Mediterranean salad recipe

Cook Israeli couscous according to package instructions until al dente, then drain and let cool.

Chop cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces.

Finely chop parsley and mint leaves.

In a large bowl, combine the cooled couscous, chopped vegetables, parsley, and mint.

In a separate small bowl, whisk together lemon juice, olive oil, red wine vinegar, minced garlic, salt, and black pepper.

Pour the dressing over the couscous mixture and toss to combine thoroughly.

Add crumbled feta cheese and drained chickpeas to the salad, gently folding them in.

Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Serve chilled or at room temperature, garnished with additional herbs if desired.

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Allergens