Mediterranean Couscous Salad Fresh and Flavorful Dish

Ingredients

• 1 cup couscous
• 1.25 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 unit cucumber, diced
• 0.5 unit red onion, finely chopped
• 0.5 cup Kalamata olives, pitted and sliced
• 0.5 cup feta cheese, crumbled
• 0.25 cup fresh parsley, finely chopped
• 0.25 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 to taste salt
• 1 to taste pepper

Instructions

1. Begin by bringing the vegetable broth to a boil in a medium-sized pot. Once boiling, remove it from heat and stir in the couscous. Cover the pot and let it sit for about 5 minutes, or until the couscous has absorbed all the liquid.
2. After the couscous has rested, fluff it with a fork and allow it to cool for a few minutes.
3. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, sliced olives, crumbled feta cheese, and chopped parsley.
4. In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create a dressing.
5. Add the fluffed couscous to the vegetable mixture and pour the dressing over the top. Gently toss everything together until well combined.
6. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice according to your preference.
7. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
8. Serve cold or at room temperature, tossing gently again before serving.