Lemony Couscous Salad

My Ingredients:
One Box couscous – I use the roasted garlic and olive oil.
(Check out my Tipsy’s for how to make fresh couscous)
2 tsp Lemon and Herb Seasoning, adjust to your liking!
Vegetables:
1/2 package of Cherry Tomatoes (Halved)
1/2 Cucumber
1-2 Bell Peppers
1/2 bunch of Green Onions
1 small head of Kale or other green. (If you are going to serve in small cups or endive leaves, omit or chop very small)
1 large can of Chickpeas, drained and rinsed
2 Lemons (zest and juice)
1 container Light Feta
My Method:
Cook the couscous according to the package directions.
Let the couscous cool, you dont have to let it be cold, but the warmer it is, the salad gets a little gummy.
Chop all of your vegetables into bite size pieces.
Mix your vegetables, chick peas, lemon herb seasoning, lemon juice, and lemon zest into the couscous.
Serve with feta crumbled on top!
Tipsy:
– I use boxed couscous because it is easy, and already has seasoning with it. If you want to make fresh couscous with your own seasoning here is the recipe:
1 cup Cous Cous
1 cup Water
1 tbsp Olive Oil
Salt and Seasoning, I would just use some of the Lemon Herb seasoning that you would use for this recipe.
Bring cous cous, water, and olive oil to a boil and remove from heat, keeping covered for 5 minutes. Mix in seasoning.
-Use a fork to fluff up your couscous. The fork breaks up the couscous and adds air.
-If you know you are going to eat over a few days you can keep all of the parts separate and then mix together so that there is no sogginess!
Details:
Serves 6
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