Israeli Couscous Chickpea Salad with Feta and Fresh Herbs

Step 1

COUSCOUS: Add 1 tablespoon of olive oil to a large saucepan over medium heat. When the oil is shimmering, add the couscous and toast, stirring often until the couscous is golden, about 1-2 minutes. Then, add water and cook according to package directions, typically couscous takes 7-10 minutes based on the size.

Step 2

DRESSING + TOMATOES: While the couscous is boiling, add the tomato halves to a small bowl along with 2 teaspoons of olive oil, a pinch of red pepper flakes, black pepper, and minced garlic. Allow the tomatoes to marinate until ready to add to salad. While the tomatoes are marinating, combine the shallots, lemon zest, red wine vinegar, lemon juice, honey, ¾ teaspoon of kosher salt, a pinch of black pepper, and 3 tablespoons of olive oil in a mason jar and give it a shake until combined. Taste and adjust with additional seasonings as desired.

Step 3

SALAD: When the couscous has cooked, add it to a large bowl along with the chickpeas, and Kalamata olives. Toss to combined and dress the salad with the prepared dressing. Allow the salad to sit and for the couscous and chickpeas to soak up the salad dressing for about 20-30 minutes. You can taste and adjust with additional salt and pepper as needed. Then, add the chopped herbs, marinated tomatoes, and feta to the salad. You can serve the salad at room temperature or allow it to cool down in the refrigerator for an hour or two before serving.