1 ½ cups pearl couscous
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic. minced
2 to 4 tablespoons lemon juice
1 medium cucumber, deseeded, diced
1 large tomato, diced or 1 cup cherry tomatoes, halved
4 oz Feta Cheese, crumbled
1/2 cup Kalamata olives, pitted
1/2 cup coarsely chopped fresh herbs; fresh parsley, cilantro, basil, dill, or mint
Directions
Cook Couscous as directed on box.
While the couscous cooks, in a large bowl, whisk the oil, vinegar, mustard, garlic, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
Stir in the cucumber, tomato, herbs, olives and Feta. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.
