Mediterranean Couscous Salad

A fragrant, filling and colorful salad that makes a fantastic packed lunch. This salad is a meal in itself, but you can also serve it as a side dish.

Ingredients (serves 4-6)
⅓ cup vomFASS Apricot Balsamic Star 
⅔ cup vomFASS San Gimignano Extra Virgin Olive Oil
1 Tbsp vomFASS Garlic Herb Oil
1 can chickpeas, 14-15 oz.
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
½ tsp salt
½ tsp black pepper
1 tsp cumin
½ tsp paprika
2 cups hot vegetable stock
1½ cups couscous, dry
1 red bell pepper, chopped
1 green bell pepper chopped
1 cup dried apricots, roughly chopped
½ cup slivered almonds
½ cup pomegranate seeds, divided
1 bunch fresh parsley, chopped, divided
2-3 green onions, chopped
½ cup feta cheese, crumbled

Directions
Heat the Garlic Herb Oil in a large saucepan over a medium heat. 
Add the onion and cook for 5 minutes, stirring often until the onion softens.
Drain the canned Chickpeas.
Add the chickpeas, garlic, salt, pepper, cumin, paprika, and celery salt and stir together. Cook for a further 5 minutes, until the spices release their fragrance and the chickpeas have warmed through.
Add the couscous and hot stock. 
Stir and bring to the boil, then place a lid on the pan, turn off the heat and leave for 5 minutes.
In a separate bowl, mix the lemon juice, Apricot Balsamic Star, San Gimignano Extra Virgin Olive Oil, salt, and pepper to make a dressing.
Add the red and green peppers, apricots, scallions, almond slivers, half of the chopped parsley, and half of the pomegranate seeds. 
Drizzle dressing over couscous blend, toss together and transfer to a serving bowl.
Serve topped with the remaining parsley and pomegranate and crumbled feta.

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