Lemon Pearl Couscous Salad in 25 Minutes

Instructions:

1. Heat 1 tbsp of olive oil in a medium saucepan over medium heat. Add the pearl couscous and stir constantly for 2–3 minutes until the pearls smell nutty and turn a light golden brown.
2. Pour in the water or broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 8–10 minutes until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
3. While the couscous rests, combine the 1/4 cup olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper in a small bowl. Whisk vigorously until the mixture is emulsified.
4. Transfer the fluffed couscous to a large mixing bowl. While still warm, pour over half of the dressing and toss.
5. Fold in the drained chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, and chopped parsley.
6. Gently stir in the crumbled feta and the remaining dressing to ensure a glossy finish.