Ingredients:

  • 1 cup (180g) pearl couscous (Israeli couscous)
  • 1 ½ cups (360ml) vegetable broth or water
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 red bell pepper, diced (approx. 1 cup)
  • 1 cucumber, seeded and diced (approx. 1 cup)
  • ½ cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and halved
  • ¼ cup red onion, finely diced
  • ¼ cup (60ml) olive oil
  • 3 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ cup crumbled feta cheese
  • Optional: Toasted pine nuts

Instructions:

  1. Bring broth (or water) to a boil in a saucepan. Stir in couscous, olive oil, and salt. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender (about 8-10 minutes). Fluff with a fork. Let cool slightly.
  2. While couscous cooks, chop the bell pepper, cucumber, cherry tomatoes, olives, and red onion.
  3. In a small bowl, whisk together olive oil, lemon juice, parsley, mint, garlic, oregano, salt, and pepper.
  4. In a large mixing bowl, combine the cooked couscous, chopped vegetables, and Kalamata olives.
  5. Pour the lemon-herb vinaigrette over the couscous mixture and toss gently to combine.
  6. Sprinkle crumbled feta cheese over the salad.
  7. Serve immediately or chill for later. Garnish with toasted pine nuts (optional).