Author: Stephanie D’Adamo 

Ingredients

• 1 cup couscous
• 1 cup boiling water or broth
• 1 tablespoon olive oil
• 2 large cucumbers, deseeded and diced
• 2 medium tomatoes, deseeded and diced
• 1/2 red onion, finely chopped
•  6oz feta cheese, crumbled
• 1 bunch fresh curly parsley, finely minced, stem ends removed

Dressing

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 garlic clove, minced
• Salt and garlic powder, to taste

Instructions

1. Place the couscous in rice cooker with water or broth, cover, cook and let sit for about 5 minutes until the liquid is absorbed. Or, follow the instructions on the package.
2. Fluff the couscous with a fork and let it cool slightly.
3. Deseed and dice the cucumber and tomatoes.
4. Add the cucumber, tomatoes, red onion, feta, parsley, and mint to the couscous.
5. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and garlic powder.
6. Pour the dressing over the salad and toss until everything is evenly coated.
7. Cover and chill the salad in the refrigerator for at least 30 minutes before serving.
8. Taste and adjust seasoning if needed, then serve chilled or at room temperature.

This simple refreshing summer salad is always a weeknight hit. Try adding in more protein to make a fuller meal (chickpeas, grilled chicken) or herbs to up the freshness factor (mint, dill).