Mediterranean Couscous Salad
1 cup cooked Israeli couscous, prepared according to package instruction
3 Tbsp Seasons Vermouth Barrel-Aged Wine Vinegar
3 Tbsp Seasons Lemon Agrumato Olive Oil
1 tsp Seasons Spanish Smoked Paprika
1 tsp Seasons Roasted Garlic Fused Salt
1 tsp Seasons Pepe e Aglio (black pepper blend)
1 16 oz. can chickpeas, washed and drained
1 medium English (seedless) cucumber, sliced
1 pint cherry tomatoes, halved
½ cup Seasons Pitted Cuquillo Black Olives, chopped
1 small shallot, minced
½ cup crumbled feta cheese (optional)
¼ cup lightly packed fresh parsley leaves, chopped
In the bottom of a large bowl, whisk together vinegar, lemon olive oil, smoked paprika, salt, and Pepe e Aglio. Taste and add additional seasoning, as desired. While the couscous is still warm, add it to the bowl, and toss to coat with dressing. Place in the refrigerator for 5–10 minutes to allow the couscous to cool.
Remove from fridge, add remaining ingredients, and toss to combine. Serve cold or at room temperature.