Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 cup dried pearl or Israeli couscous (see note)
  • 1 and 1/3 cups water
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1-2 garlic cloves (minced)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 6-8 cranks freshly-ground black pepper
  • 1 pint cherry or grape tomatoes (halved)
  • 1/2 English cucumber or 2 Persian cucumbers (cut into coins)
  • 1/4 small red onion (thinly sliced)
  • 1/4 cup crumbled feta cheese
  • 1/4 cup fresh parsley or mint (chopped or torn)
  • 2 tablespoons pine nuts (optional)

Instruction

  • To cook the couscous, warm olive oil in a medium saucepan over medium heat. Add the couscous and cook for 2 minutes, stirring frequently, until lightly toasted and golden brown. Stir in water, then increase heat to high just until it boils, then reduce heat to low and cover the pan. Let cook for 10-12 minutes, just until the couscous is tender and the liquid absorbed. Remove from the heat and set aside to cool for 5-10 minutes.
  • Meanwhile, to make the dressing, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, sea salt, and pepper in a small jar or measuring cup. Shake or whisk vigorously to blend.
  • To assemble the salad, combine the cooled couscous, tomatoes, cucumber, and red onion in a serving bowl. Drizzle with dressing and toss to combine. Sprinkle feta, herbs, and pine nuts on top and toss gently once more. Serve at room temperature or chilled. Enjoy!