Step 1

In a medium sized pot over medium-low heat, add the olive oil and red onion. Cook for 2-3 minutes or until the onion starts to become translucent.

Step 2

Add the dry, uncooked pearl couscous to the pot and saute in the onions for 1-2 minutes to slightly brown it.

Step 3

Reduce the heat to low, add the vegetable stock, and simmer covered until the couscous absorbs the liquid (about 10-15 minutes). Fluff with a spoon or fork when done.

Step 4

While the couscous cooks, prep the veggies & herbs by chopping them.

Step 5

Add all the ingredients for the dressing into a glass jar with a lid or a glass measuring cup.

Step 6

Shake the ingredients well to combine. Set aside or place in the fridge until ready to serve.

Step 7

Add olive oil to a saute pan over medium heat. Add the drained chickpeas (patted dry with a paper towel). Sprinkle on the salt, pepper and garlic powder.

Step 8

Pan-fry for 5-10 minutes over medium heat until browned, crispy and slightly charred.

Step 9

Toss the cooked couscous with the chopped cucumber, tomatoes, parsley, basil, dill and crisp chickpeas. Pour on the dressing and toss to coat everything.

Step 10

Garnish with a squeeze of lemon juice, and more salt or fresh ground black pepper to taste.