INGREDIENTS
2 cups
Cherry tomatoes
15 oz
Chickpeas, canned
1 tsp
Coriander, ground
2 cups
English cucumber
1/4 cup
Parsley, fresh
1/4 cup
Red bell peppers, roasted
1 tbsp
Balsamic vinegar
1 tsp
Dijon mustard
1/2 cup
Kalamata olives
2 tsp
Lemon juice, fresh
2 cups
Couscous, pearled cooked
1
Black pepper, cracked
1/4 tsp
Black pepper, cracked
1
Kosher salt
1/2 tsp
Kosher salt
1/4 tsp
Red pepper flakes
5 tbsp
Olive oil
1 tsp
Cumin
1 cup
Feta