A delightful Mediterranean-inspired couscous salad, perfect for a light meal or side dish.
Bring water to a boil in a medium saucepan.
Use a 1:1 ratio of water to couscous for perfect texture.
Add couscous to the boiling water, cover, and remove from heat. Let it sit for 5 minutes.
Fluff the couscous with a fork after resting to separate the grains.
Chop the tomatoes, cucumber, and red onion into bite-sized pieces.
Use a sharp knife for clean cuts and to avoid bruising the vegetables.
Combine the couscous, chopped vegetables, chickpeas, and feta cheese in a large mixing bowl.
Ensure the couscous is cooled before mixing to keep the vegetables crisp.
Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
Taste the dressing and adjust seasoning as needed.
Pour the dressing over the salad and toss gently to combine.
Toss just enough to coat the ingredients evenly without mashing them.
Serve the salad in a large serving bowl or individual plates.
Garnish with a sprig of fresh parsley or a lemon wedge for presentation.
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