Ingredients
- 1 cup warm water
- 1 cup dry Moroccan couscous
- 1/4 teaspoon salt
- 1/4 cup olive oil divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon minced garlic 1 clove
- 1 1/2 cups grape tomatoes halved
- 1 1/2 cups diced English cucumber
- 1/3 cup diced red onion
- 1/3 cup finely crumbled feta cheese
- 1/3 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
- Salt and pepper to taste
Instructions
- Bring water to a boil in a medium saucepan. Right when it reaches a boil, remove from heat and stir in couscous and salt. Cover and let rest for 5 minutes.
- Drizzle 1 teaspoon olive oil over the couscous, fluff with a fork, and let cool for about 10 minutes in a salad bowl. Toss occasionally to reduce sticking.
- In a small mixing bowl, whisk together the remaining olive oil, lemon juice, and garlic.
- To the bowl with couscous, add tomatoes, cucumber, red onion, feta, parsley, and mint. Pour the dressing over everything and toss to evenly coat.
- Season with salt and pepper to taste. Serve immediately or refrigerate in a sealed container for up to 5 days.