Ingredients
Salad
- 1 cup pearl couscous
- 1 1/2 cups English/salad cucumbers, cut into half moons
- 1 large ripe avocado, diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/3 cup finely chopped flat-leaf parsley
- 1/2 cup crumbled feta cheese
Dressing
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon minced garlic (optional)
- 1/4 cup olive oil
- 1 1/2 teaspoons honey
- 1 lemon, freshly squeezed (for about 1 1/2 tablespoons juice and 1/4 teaspoon zest)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare the Lemon Vinaigrette: Zest and juice the lemon to get 1/4 teaspoon zest and 1 1/2 tablespoons juice. Add the lemon juice, zest, red wine vinegar, Dijon mustard, Italian seasoning, minced garlic (if using), olive oil, honey, salt, and pepper to a small jar. Shake vigorously until combined and refrigerate until ready to use.
- Cook the Couscous: Prepare the pearl couscous according to package directions. Typically, boil 1 1/2 cups water with 1/2 teaspoon salt and 1 teaspoon olive oil. Add couscous, cover, reduce heat, and simmer for 8–10 minutes until tender. Fluff with a fork, then transfer to a large bowl and refrigerate to cool.
- Assemble the Salad: Once the couscous has cooled, add the cucumber half-moons, diced avocado, drained chickpeas, chopped parsley, and crumbled feta cheese to the bowl.
- Dress and Toss: Drizzle the prepared vinaigrette over the salad, starting with about half and adding more to taste. Toss gently to combine, being careful not to mash the avocado.
- Serve: Transfer to a serving dish and enjoy immediately for best texture and flavor.
Notes
- For the best flavor and texture, use English or salad cucumbers as they remain crisp and have fewer seeds.
- Israeli (pearl) couscous gives the salad its signature chew; regular couscous is not recommended for this recipe.
- If preparing ahead, keep dressing and avocado separate until just before serving to avoid browning and wilting.
- This salad is best enjoyed fresh and does not freeze well.
- Leftovers should be stored undressed; consume within a day for optimal freshness.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 363 kcal
- Sugar: 2 g
- Sodium: 395.8 mg
- Fat: 19.6 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 38.3 g
- Fiber: 7.5 g
- Protein: 10.1 g
- Cholesterol: 11.1 mg
