Veggie and Pearl Couscous Salad with Creamy Feta Dressing

Course: Lunch, Dinner

Ingredients:

• 1 bell pepper, diced

• 1 15oz. can chickpeas, drained

• 1 large tomato, diced

• 1 cucumber, diced

• 1 garlic clove, minced

• 1 scallion, diced, whites separated from greens

• 2 tablespoons dill, minced

• 1 tablespoon unsalted butter

• 1 cup pearl couscous

• 1.5 cups chicken or vegetable bone broth

• 1 lemon, zested and cut in half

• 3/4 cup feta crumbles

• 2 tablespoons Greek yogurt

• 2 tablespoons olive oil

• 1 teaspoon paprika

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).

2. In a medium bowl, combine diced bell pepper, chickpeas, a drizzle of olive oil, paprika, salt, and pepper to taste. Stir to combine.

3. Line a baking sheet with parchment paper and spread the pepper and chickpeas evenly then roast for 20 minutes in preheated oven.

4. In a pot over medium heat, melt the butter. Once melted, add in garlic, scallion whites, and pearl couscous.

5. Stir to coat everything in the butter and toast the couscous for about 3 minutes, being careful not to burn.

6. Add the bone broth to the pot, bring to a boil, then reduce to a simmer and place a lid on the pot and simmer for 15 minutes. Drain any excess liquid.

7. In another small mixing bowl, combine 1/2 cup feta crumbles, Greek yogurt, olive oil, juice from half of the lemon, salt, and pepper.

8. Use a fork to mash the feta crumbles then stir to incorporate the ingredients. If you’d like a thinner dressing, add a teaspoon of water at a time until it’s reached your desired consistency.

9. In a large mixing bowl, add in the roasted pepper and chickpeas, diced tomatoes, diced cucumber, remaining feta crumbles, dill, lemon zest, and pearl couscous.

10. If any elements are still warm, place in the fridge for 30 minutes to an hour.

11. To serve, spoon mixture into bowls, top with creamy feta dressing, and scallion greens.

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