Couscous Salad

Instructions

1. Step 1

   Bring the water to a boil in a saucepan over high heat.

   Ingredients used: 250.0 ml Water

   Cookware: saucepan

2. Step 2

   Remove the saucepan from the heat. Stir in the couscous, 1 tbsp (15 ml) olive oil, and ⅜ tsp (2 gr) salt, then cover and let stand.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Couscous, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: saucepan

3. Step 3

   Uncover and fluff the couscous with a fork. Transfer it to the mixing bowl and allow it to cool.

   Timer: 15 min (fixed)

   Cookware: fork, mixing bowl, saucepan

4. Step 4

   Add the cucumber, cherry tomatoes, red onion, chickpeas, parsley, and mint to the cooled couscous.

   Ingredients used: 250.0 gr Cherry Tomato, 240.0 gr Chickpea, 200.0 gr Cucumber, 10.0 gr Mint, 20.0 gr Parsley, 80.0 gr Red Onion

   Cookware: Chef Knife, cutting board, mixing bowl

5. Step 5

   Whisk the remaining 3 tbsp olive oil with the lemon juice, remaining ⅝ tsp (3 gr) salt, and black pepper.

   Ingredients used: 1.0 gr Ground Black Pepper, 45.0 ml Lemon Juice, 45.0 ml Olive Oil, 3.0 gr Salt

   Cookware: small bowl, whisk

6. Step 6

   Pour the dressing over the salad, add the feta, and toss gently until evenly combined.

   Ingredients used: 150.0 gr Feta Cheese

   Cookware: mixing bowl