Ingredients:

  • 1 ½ cups Israeli (Pearl) Couscous (280g)
  • 3 tablespoons olive oil (45 ml)
  • 3 cups vegetable broth (720 ml), or water
  • ½ teaspoon salt (3g)
  • 1 red bell pepper, roasted or jarred, chopped (1 medium sized pepper)
  • 1 English cucumber, diced (1 medium sized)
  • ½ cup Kalamata olives, pitted and halved (85g)
  • ½ cup red onion, finely chopped (75g)
  • ½ cup crumbled feta cheese (75g)
  • ¼ cup fresh lemon juice (60 ml)
  • ½ cup extra virgin olive oil (120 ml)
  • 2 tablespoons fresh parsley, chopped (a good handful)
  • 2 tablespoons fresh mint, chopped (a good handful)
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano (2g)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (0.5g)

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add cous cous and toast for 2-3 minutes, stirring occasionally, until lightly golden. Add vegetable broth and salt, bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until all the liquid is absorbed and the couscous is tender. Fluff with a fork and let cool slightly.
  2. While the couscous is cooking, chop the roasted red pepper, cucumber, red onion, and olives. Set aside.
  3. In a small bowl, whisk together lemon juice, olive oil, parsley, mint, minced garlic, oregano, salt, and pepper until well combined.
  4. In a large bowl, combine the cooked couscous, chopped vegetables, olives, and feta cheese.
  5. Pour the lemon-herb vinaigrette over the couscous mixture and gently toss to combine.
  6. For best flavour, cover and chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavours to meld together beautifully.