Greek Couscous Salad | Cooking With Hatchells

Name: Greek Couscous Salad | Cooking With Hatchells
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; freshly cracked pepper

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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
freshly cracked pepper