(Salad) 1/2 cup flat leaf Italian parsley, finely chopped
(Salad) 2 cans (15 ounces EACH) chickpeas
(Salad) Feta cheese, to taste
(Salad) 1 lemon, cut into wedges
(Dressing) 1/4 cup red wine vinegar
(Dressing) 1/2 cup olive oil
(Dressing) 1 tablespoon freshly squeezed lemon juice
(Dressing) 1 teaspoon minced garlic
(Dressing) 1 teaspoon dried oregano
(Dressing) 1/2 teaspoon Dijon mustard
(Dressing) Sea salt and freshly cracked pepper
Instructions
Prepare the couscous according to package instructions.
While the couscous is cooking, prep the veggies: coarsely chop the cucumber, the peppers, the red onion, and cherry tomatoes. Finely chop the parsley. To take the bite out of the raw red onion you can soak it in cold water (or freshly squeezed lemon juice) for about 10 minutes.
Drain and rinse the chickpeas. If desired, roast them in the oven (see the last paragraph in this post).
Prepare the dressing by adding all of the dressing ingredients to a mason jar. (I add about 1 teaspoon salt and 1/2 teaspoon pepper, but add to your personal preference). Seal the jar and shake until combined.
Divide the dressing evenly into 6 small containers. Divide the couscous evenly among 6 meal prep containers. Next add in equal parts of all of the chopped veggies and chickpeas. Add a lemon wedge, some feta cheese, and cover everything with some salt and pepper.
