Couscous Salad with Chickpeas and Vegetables

1. 1
   boil · ~5 min

   Cook the couscous.

   1.Bring 1 cup water and a pinch of salt to a boil in a small saucepan.

   2.Stir in the couscous, cover, and remove from heat.

   3.Let it sit covered for 5 minutes, then fluff with a fork.

   TIPDon't lift the lid while the couscous steams — the trapped steam is what makes it fluffy.
2. 2
   prep · ~8 min

   Chop all the vegetables.

   1.Dice the cucumber into small cubes.

   2.Dice the bell pepper into small cubes.

   3.Dice the tomato into small cubes.

   4.Finely dice the red onion.

   TIPKeep the dice size similar for a balanced bite — roughly chickpea-sized works best.
3. 3
   mix · ~2 min

   Make the lemon dressing.

   1.In a small bowl, whisk together the olive oil, lemon juice, and minced garlic.

   2.Add the salt, black pepper, and cumin powder.

   3.Whisk until well combined.
4. 4
   assemble · ~2 min

   Toss everything together.

   1.Add the fluffed couscous to a large mixing bowl.

   2.Add the chickpeas, cucumber, bell pepper, tomato, and red onion.

   3.Pour the dressing over everything.

   4.Add the chopped parsley and toss gently until everything is evenly coated.
5. 5
   rest · ~10 min

   Let the salad rest before serving.

   Let the salad sit for 10 minutes at room temperature so the couscous absorbs the dressing. Toss once more before serving.

   TIPThis salad tastes even better after an hour in the fridge — the flavors meld beautifully.
6. 6
   serve

   Serve at room temperature or chilled.

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