Total time: 25 minutes
Yields 1 serving
Difficulty Level: Intermediate

Ingredients:

Salad Ingredients:

• 2 cups Israeli couscous
• 1, 15 oz can chickpeas, drained & rinsed
• 1 medium zucchini, cut in half lengthwise, sliced
• 8-10 radishes, thinly sliced
• 1/3 cup whole almonds, roasted & salted
• 2 cups Odyssey Feta Cheese, crumbled
• 4 oz arugula
• 3-4 lemon wedges, for serving

Lemon Basil Jalapeno Vinaigrette:

• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 jalapeno, seeded & diced
• 6-8 fresh basil leaves, chopped
• 1 lemon, juiced & zest
• salt & pepper to taste

Directions:

1. Cook couscous according to package instructions. Rinse with cold water and transfer to large bowl. Add chickpeas, zucchini, radishes, almonds, Feta, and arugula. Mix well and set aside.
2. In a small bowl, combine olive oil, garlic, jalapeno, basil, lemon juice, and lemon zest. Whisk until smooth and season with salt and pepper.
3. Toss couscous salad with vinaigrette until evenly coated. Serve with lemon wedges if desired.