Maple Vinaigrette Couscous Salad

Ingredients

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Red wine vinegar

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Maple syrups

  2 tbsp or 40g

• Couscous

  Dry

  ⅔ cup or 115g

• Spearmint

  Fresh

  ¼ cup or 23g

• Chives

  Raw

  4 tbsp chopped or 12g

• Feta cheese

  4 oz or 113g

• Salt

  Table

  1 tsp or 6g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 ½ cup or 360g

• Cherry tomatoes

  Red, ripe, raw, year round average

  16 cherry tomato or 272g

• Onions

  Raw

  ½ small or 35g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

Directions

1. Whisk together the Dijon mustard, red wine vinegar, olive oil, and maple syrup in a bowl to make the dressing.
2. Cook the couscous according to package directions.
3. While the couscous is cooking, chop the mint, tomatoes, red onion, and cucumber.
4. In a large bowl, combine the cooked couscous, chopped mint, chives, feta cheese, chickpeas, tomatoes, red onion, and cucumber.
5. Season with salt and pepper to taste.
6. Pour the dressing over the salad and toss lightly to combine.

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