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Couscous Chickpea Salad - Salads

Duration:02:19

Couscous with Colorful Vegetables

For the salad:

1 cup couscous

2 cups water

4 tablespoons olive oil

1 teaspoon salt

1 cup cherry tomatoes

1 cup finely chopped frozen red and green bell peppers

1 cup diced cucumber

½ cup premium red bell pepper

½ cup chopped parsley

4 tablespoons chopped mint

1 ½ cups cooked and drained chickpeas

½ cup sliced ​​black olives

½ cup crumbled feta cheese

1 cup roasted cashew nuts

For the dressing:

6 tablespoons olive oil

4 tablespoons lemon juice

2 teaspoons Dijon mustard

2 teaspoons pomegranate molasses

2 cloves finely chopped garlic

A generous pinch of salt

A pinch of pepper

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