Greek-Style Couscous Salad - Zest Kitchen + Home

Ingredients

• 8 ounces pearl couscous, sometimes called Israeli couscous
• ½ medium red onion, diced
• 8 ounces cucumber, cut into small cubes, about 1 ½ cups
• 8 ounces cherry or grape tomatoes, about 1 ½ cups
• 1 14- ounce can chickpeas, rinsed and drained well*
• 4 ounces feta, crumbled
• 1 bell pepper, cut into bite-sized pieces
• ½ cup pitted kalamata olives
• 2 tablespoons fresh dill
• 2 tablespoons fresh lemon juice
• 2 tablespoon red wine vinegar
• 1 large garlic clove, grated or minced
• 1 teaspoon dried oregano
• 1 ½ teaspoons kosher salt
• ⅓ cup extra virgin olive oil, plus 2 teaspoons for the couscous