Total time: 25 minutes
Yields 1 serving
Difficulty Level: Intermediate
Ingredients:
Salad Ingredients:
- 2 cups Israeli couscous
- 1, 15 oz can chickpeas, drained & rinsed
- 1 medium zucchini, cut in half lengthwise, sliced
- 8-10 radishes, thinly sliced
- 1/3 cup whole almonds, roasted & salted
- 2 cups Odyssey Feta Cheese, crumbled
- 4 oz arugula
- 3-4 lemon wedges, for serving
Lemon Basil Jalapeno Vinaigrette:
- 1/2 cup olive oil
- 1 clove garlic, minced
- 1 jalapeno, seeded & diced
- 6-8 fresh basil leaves, chopped
- 1 lemon, juiced & zest
- salt & pepper to taste
Directions:
- Cook couscous according to package instructions. Rinse with cold water and transfer to large bowl. Add chickpeas, zucchini, radishes, almonds, Feta, and arugula. Mix well and set aside.
- In a small bowl, combine olive oil, garlic, jalapeno, basil, lemon juice, and lemon zest. Whisk until smooth and season with salt and pepper.
- Toss couscous salad with vinaigrette until evenly coated. Serve with lemon wedges if desired.
