Maple Vinaigrette Couscous Salad

Ingredients

• Dijon mustard

  Grey poupon

  ¼ tbsp or 4g

• Red wine vinegar

  ½ tbsp or 7g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Maple syrups

  ½ tbsp or 10g

• Couscous

  Dry

  ³⁄₁₆ cup or 29g

• Spearmint

  Fresh

  ¹⁄₁₆ cup or 6g

• Chives

  Raw

  1 tbsp chopped or 3g

• Feta cheese

  1 oz or 28g

• Salt

  Table

  ¼ tsp or 2g

• Chickpeas

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

  ⅜ cup or 90g

• Cherry tomatoes

  Red, ripe, raw, year round average

  4 cherry tomato or 68g

• Onions

  Raw

  ⅛ small or 9g

• Salt

  Table

  ¼ dash or 0.1g

• Pepper

  Spices, black

  ¼ dash or 0.03g

• Cucumber

  With peel, raw

  ⅛ cucumber or 38g

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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