This cold dish is a refreshing summertime staple for us, and an easy weeknight meal.
Makes 6 serves.
- 2 cups of couscous, dry
- 1 large cucumber, diced
- 3 tomatoes, diced
- roasted red peppers, chopped into smallish bits
- feta cheese, diced
- parsley, chopped
- 2-3 cans of chickpeas, drained and rinsed
- juice of 2 lemons (about 4 tbsp)
- olive oil (about 4 tbsp, or 1-to-1 ratio with the lemon juice)
Cook the couscous: Measure 2 cups of dry couscous into a small pot. Add 2 cups boiling water and cover with a lid. Let it sit, off of the heat, for 10 minutes or until all the water is absorbed. Fluff with a fork.
While the couscous is cooking, chop your toppings (cucumber, tomatoes, roasted red peppers, feta, and parsley) and drain and rinse chickpeas.
Prepare the lemon-oil dressing: Squeeze lemons and add the juice to a jar with a tight-fitting lid. Add olive oil to the jar in a 1-to-1 ratio with the lemon juice. Screw the lid on tight and shake to combine.
Spoon couscous into bowls and add toppings. Pour lemon-oil dressing over the top to taste and serve.