This salad will be such a hit with not just your dinner table but with everybody else’s. It’s the perfect salad to bring to a dinner party (when it’s safe to do so) or the perfect pairing to your grilled meats. And with BBQ season just around the corner I highly recommend you make this recipe to pair with your grilled steak, or a perfectly marinated Greek chicken. If you are debating what to bring to the next BBQ gathering or simply looking for inspiration I recommend you make this recipe!

4 servings/ 15 mins prep time/ 25 mins total time

Ingredients

1 cup couscous

1¼ cup of vegetable broth (can use whatever broth you have on hand)

½ can of chickpeas, drained and rinsed

1 red bell pepper, grilled and diced (doesn’t have to be grilled but I like the flavour it brings)

½ cucumber, chopped

1 pint cherry tomatoes

½ cup of olives, pitted and sliced

¼ red onion, diced

¼ cup feta, optional (if you’re vegan, can omit)

Dressing

¼ cup olive oil

2 tbsp red wine vinegar

1 tsp oregano

1 tsp maple syrup

¼ tsp salt

1 garlic, grated

Directions

A few hours before making the salad, make the dressing so the flavours can mingle and get flavourful. In a mason jar, combine the olive oil, red wine vinegar, oregano, maple syrup, salt and garlic. Give it a shake and place in fridge until ready to assemble the salad.

In a pot, allow the broth to come to a boil and then add your couscous. Stir the couscous, then turn the heat off. Allow to sit for 5 minutes, until the couscous has absorbed all the broth and fluff with fork.

To assemble salad, add the couscous, cucumber, red peppers, tomatoes, olives, red onion, chickpeas and feta (if using). Add the dressing and combine so it is evenly mixed. Serve as much or as little with more feta on top and protein of choice. Enjoy!

Note: This salad can be store in the fridge for 3-4 days and can be eaten cold.