This yummy, zesty salad is the perfect lunchtime meal for these warm autumn days.
For the Dressing
1 large lemon, juice of
1/3 cup extra virgin olive oil
1 garlic clove, minced
1-2 teaspoon apple cider vinegar
Salt and pepper
1 teaspoon sugar (optional)
For the Pearl Couscous
1 cup Pearl Couscous
1 punnet cherry tomatoes, halved
½ medium onion, chopped small
1/2 continental cucumber chopped about the same size as the halved cherry tomatoes
1 medium red tart apple chopped finely
1 can chickpeas, drained and rinsed
1/2 cup pitted kalamata olives
½ bunch each of the following fresh herbs:
Parsley
Mint
Coriander
Dill
200g Greek Feta
Finely grated zest from the lemon used for the dressing.
Method:
To make the dressing, place all ingredients in a bowl. Whisk together to combine. Set aside.
Cook couscous as per packet directions, drain and rinse under cold water to cool it down.
Chop up your veggies, very finely cut your herbs and add everything to a bowl big enough so you can mix it around.
Add your chickpeas, apple and olives, cooked couscous and dressing and mix really well, then crumble in the feta and lightly mix through.
Notes:
You can use lemons or limes or both, and if you like it extra zingy, double the amount set above, all according to your taste.
Dont skip the lemon/lime zest in the salad, its amazing.
You can also use more herbs than stated, I usually do and especially the dill, you can never have too much dill!
Is great to eat straight away, just make sure you stir it up so the dressing coats everything again and its even better the following day!
I always top with some toasted seeds and nuts and dried cranberries.
Recipe by Jen