Zesty Mediterranean Couscous Salad

Method

1. 1
   In a measuring cup, add the extra-virgin olive oil, red wine vinegar, lemon juice, garlic, dried oregano, dried basil, red pepper flakes, salt and pepper. Whisk vigorously until the dressing has slightly thickened. Tip: Sprinkle a little salt on your tomatoes and set them aside while making the dressing. They'll let out a bit of juice and once combined with the dressing it really adds to the flavour!
2. 2
   In a medium saucepan, add chicken broth and butter and bring to a boil. Add the couscous, stir, then remove from heat. Cover with a lid and let rest for 5-10 minutes (according to package directions). Uncover and fluff with a fork. Meanwhile, drizzle your chickpeas with olive oil and place on a baking tray and into a preheated oven at 180°C until crispy (about 10-15 mins)
3. 3
   When In a large mixing bowl, combine the warm couscous, chickpeas, tomatoes, red onion, kalamata olives, cucumber, bell pepper, fresh parsley, fresh mint and a pinch of salt and pepper.
4. 4
   Pour the dressing over top and toss thoroughly until well combined. Taste and adjust for seasoning if desired.
5. 5
   Serve and top with a generous amount of feta and any protien you choose (I like a bit of grilled chicken and a dollop of humous)