Greek Couscous Salad | Cooking With Hatchells | Umami

Greek Couscous Salad | Cooking With Hatchells | Umami

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Receita de Storm de Cooking With Hatchells.

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Ingredients

  • 2 packages (4.7 ounces each) Pearled Couscous Mix (I use one made by Near East) Roasted Garlic & Olive Oil flavored
  • 1 english (or hothouse) cucumber, (coarsely chopped)
  • 3 bell peppers (1 red, 1 green, 1 yellow), (coarsely chopped)
  • 1/2 of 1 large red onion, (chopped)
  • 1 cup cherry tomatoes, (halved)
  • 1/2 cup flat leaf Italian parsley, (finely chopped)
  • 2 cans (15 ounces EACH) chickpeas
  • Feta cheese, (to taste)
  • 1 lemon, (cut into wedges)
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • Sea salt and freshly cracked pepper

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