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For the salad
1 package (4.7ounces) Pearled Couscous Mix
1/2 english cucumber, coarsely chopped
1 red bell pepper, coarsely chopped
1/4 cup red onion, chopped
1/2 cup cherry tomatoes, halved
1/4 cup flat leaf Italian parsley, finely chopped
1 can (15 ounces) chickpeas
Feta cheese, to taste
1 lemon, cut into wedges
For the dressing
2 tablespoons red wine vinegar
1/4 cup olive oil
1/2 tablespoon freshly squeezed lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon Dijon mustard
Sea salt and freshly cracked pepper
Prepare the couscous mix according to package instructions, making sure to add in the seasoning mix.
While the couscous is cooking, prep the veggies: coarsely chop the cucumber, the peppers, the red onion and halve the cherry tomatoes.
Finely chop the parsley.
Drain and rinse the chickpeas.
Prepare the dressing by adding all of the dressing ingredients to a mason jar.
Seal the jar and shake until combined.
Divide prepared couscous into 3 meal prep containers, and add equal parts of chopped vegetables and chickpeas.
Add a wedge of lemon and feta cheese.
Divide dressing into 3 small containers and keep separate until ready to serve.
