Ingredients:

  • 1 cup (170g) Moroccan couscous
  • 1 cup (240ml) boiling water
  • 1/2 tsp (3g) salt
  • 1 cup (150g) cucumber, finely diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely minced
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/4 cup (40g) dried cranberries
  • 1/3 cup (80ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5g) Dijon mustard
  • 1 tbsp (15g) honey
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (60g) feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tbsp (8g) fresh mint, chopped

Instructions:

  1. Place the couscous and salt in a medium bowl. Pour the boiling water over the grains, cover tightly with a lid or plastic wrap, and let sit undisturbed for 5 minutes until the liquid is fully absorbed.
  2. While the couscous steams, combine the olive oil, lemon juice, vinegar, mustard, honey, garlic, salt, and pepper. Whisk vigorously until the mixture is thickened and opaque.
  3. Using a fork, gently fluff the couscous to break up any clumps.
  4. Pour the dressing over the warm grains and toss lightly.
  5. Fold in the cucumbers, tomatoes, red onion, chickpeas, and cranberries.
  6. Gently stir in the feta, parsley, and mint just before serving.