Spring Couscous Salad

Recipe: 

Ingredients:

Couscous:

1 tablespoon olive oil

1 cup pearl (Israeli) couscous

1⅓ cups water

Dressing:

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

2–3 garlic cloves, minced

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Salad:

1 pint cherry or grape tomatoes, halved

1/2 English cucumber or 2 Persian cucumbers, sliced into coins

1/4 small red onion, thinly sliced

1/4 cup crumbled feta cheese

1/4 cup chopped fresh parsley or mint (or both)

Optional: Kalamata olives

Instructions:

Heat the olive oil in a medium saucepan over medium heat. Add the couscous and toast for 2–3 minutes, stirring occasionally, until lightly golden and fragrant.

Add the water and bring to a boil. Reduce the heat to low, cover, and let simmer for about 10 minutes, or until the couscous is tender and the liquid is absorbed. Remove from heat and let cool slightly.

While the couscous cooks, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, basil, salt, and black pepper to make the dressing.

Add the cooked couscous to a large bowl along with the tomatoes, cucumber, red onion, feta, herbs, and olives if using. Pour the dressing over the top and toss until everything is evenly coated.

Taste and adjust with more salt, pepper, or lemon if needed. Serve at room temperature or chilled.