Mediterranean Couscous Salad – vomFASS Madison University Avenue

Ingredients

• ⅓ cup vomFASS Apricot Balsamic Star
• ⅔ cup vomFASS San Gimignano Extra Virgin Olive Oil
• 1 Tbsp vomFASS Garlic Herb Oil
• 1 can chickpeas, 14-15 oz.
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp cumin
• ½ tsp paprika
• 2 cups hot vegetable stock
• 1½ cups couscous, dry
• 1 red bell pepper, chopped
• 1 green bell pepper chopped
• 1 cup dried apricots, roughly chopped
• ½ cup slivered almonds
• ½ cup pomegranate seeds, divided
• 1 bunch fresh parsley, chopped, divided
• 2-3 green onions, chopped
• ½ cup feta cheese, crumbled