• Abigail’s Olive Oil and Garlic Couscous
• ½ Cup canned chickpeas
• ½ Cup halved cherry tomatoes
• ¼ Cup kalamata Olives
• ½ Cup of diced cucumber
• ½ cup crumbled feta cheese
• 1 Tbsp Lemon Zest
• 1/3 Cup finely chopped fresh parsley
• ½ Red Onion
• 2 tbsp Chopped Mint
• 2 tbsp Chopped Basil
• Salt/pepper

Dressing

• 3 Tbsp Olive oil
• 2 Tbsp Lemon juice
• 1 Tbsp Oregano

1. Cook Abigail’s Olive oil and Garlic Couscous using provided cooking instructions, excluding the addition of the oil.
2. Chill in refrigerator until fully cooled
3. In a bowl mix together olive oil, lemon juice, oregano, and salt and pepper to taste. Whisk until vinaigrette ingredients are fully mixed.
4. Add dressing to couscous and mix with remaining ingredients (cucumber, cherry tomatoes, kalamata olives, etc.). Finish seasoning with salt and pepper to taste.
5. Serve cold