Combine 1 cup dry couscous with 1 and ¾ cups water (or vegetable broth) in a small pot. Bring to a boil over high heat, then reduce to a simmer over medium-low. Simmer uncovered until the couscous is soft, about 10-12 minutes. It should be al dente like pasta. Drain off any excess liquid.
Prep the veggies while the couscous cooks. Combine cucumber, cherry tomatoes, red onion, chickpeas, olives and red bell pepper in a large bowl. Add the cooked couscous.
To make the vinaigrette: Whisk together the balsamic vinegar, olive oil, lemon juice, honey and salt in a small container.
Drizzle the dressing on just before serving. Toss with fresh parsley and feta and serve with a lemon wedge. For a cold salad, transfer to the fridge to chill for 1-2 hours before serving. Enjoy!
Pearl couscous: You can use regular couscous, white or brown rice, farro, barley, quinoa or any chewy grain in place of pearl couscous. If changing grains, cook them according to package instructions.
Leftovers: Keep leftovers refrigerated in a closed container for 4-5 days.
Make vegan by replacing honey with agave syrup and use vegan feta in place of feta. You can omit the feta entirely if you can't find vegan feta.
Chilling the salad: You can avoid the need to chill the salad by cooking the couscous a day in advance. Refrigerate the couscous until you're ready to use it the next day.
Check out the full YouTube video for Couscous Salad for more tips and step-by-step instructions.