Couscous Salad with Feta

A vibrant Couscous Salad with creamy feta cheese, crunchy veggies, and a zesty dressing that brightens your day.

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Cook the couscous: In a medium-sized pot, bring 1.5 cups (360 ml) of water to a boil. Add 1 cup (200 g) of couscous and a pinch of salt. Stir, cover, and remove from heat. Let it sit for about 5 minutes until fluffy.
Prepare your veggies: While the couscous is resting, chop 1 cucumber and 1 cup of cherry tomatoes. Dice ¼ red onion finely. Set everything aside in a large mixing bowl.
Make the dressing: In a small bowl, whisk together 3 tablespoons of olive oil, the juice of 1 lemon, and a pinch of salt and pepper. Adjust seasoning to taste.
Combine the salad: Once the couscous is fluffy, fluff it with a fork and add it to the bowl with the chopped veggies. Crumble 100 g of feta cheese over the top.
Dress the salad: Drizzle the dressing over the salad and gently combine until everything is well-coated. Let it sit for 5 minutes to allow flavors to meld.

This salad can be made ahead of time and stored in the fridge for up to 3 days. For added depth of flavor, consider roasting your cherry tomatoes.