Ingredients:
1 cup couscous
1 cup boiling water or vegetable broth
1 tablespoon olive oil
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped (optional)
For the Dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (about 1 lemon)
1 teaspoon dried oregano
1 clove garlic, minced
Salt and pepper to taste
Instructions:
1. Prepare the Couscous:
In a heatproof bowl, place the couscous and drizzle with 1 tablespoon of olive oil.
Pour the boiling water or vegetable broth over the couscous.
Cover the bowl with a lid or plastic wrap and let it sit for about 5 minutes.
Fluff the couscous with a fork to separate the grains. Let it cool to room temperature.
2. Prepare the Vegetables and Cheese:
While the couscous is cooling, prepare the cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
In a large mixing bowl, combine the chopped vegetables, olives, and crumbled feta cheese.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper.
4. Combine the Salad:
Add the cooled couscous to the bowl with the vegetables and feta.
Pour the dressing over the salad and toss everything gently to combine.
5. Add Fresh Herbs:
If using parsley and mint, stir them in now for a burst of fresh flavor.
6. Chill and Serve:
For best results, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
