Ingredients
- 3 tablespoons olive oil
- 1 small shallot, finely chopped (about 2 tablespoons)
- 2 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 cup Israeli (pearl) couscous
- 2 cups water
- 1 (about 15-ounce) can chickpeas, drained and rinsed
- 1 medium cucumber, seeds removed and diced
- 1 pint cherry tomatoes (about 2 cups), halved
- 4 ounces feta cheese, crumbled (about 1 cup)
- 1/4 cup loosely packed chopped fresh parsley leaves
- 1 tablespoon dried oregano
Instructions
- Whisk 3 tablespoons of olive oil, shallot, vinegar, 1/4 teaspoon of the salt, and pepper in a large bowl until combined; set aside.
- Add couscous, water and remaining 1/4 teaspoon salt in a medium saucepan, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Drain the couscous through a fine-mesh strainer to remove any excess cooking liquid.
- Transfer the hot couscous to the bowl of dressing, add the chickpeas, and stir to combine. Let sit 15 to 20 minutes, stirring occasionally, to cool slightly and let the flavors meld. Stir in the tomatoes, cucumber, feta, and herbs. Can be served warm or at room temperature.