Mediterranean Couscous Salad

Ingredients

• 1 cup pearl or Israeli couscous
• 2 tbl. extra virgin olive oil
• juice of 2 lemons
• 1/2 tsp. ground sea salt
• freshly cracked black pepper
• 1 cup finely chopped baby cucumber
• 1 cup baby tomatoes, halved
• 1/4 red onion, minced
• 1/2 cup parsley, finely minced
• 1/4 cup fresh mint, finely chopped
• 1/3 cup crumbled feta cheese
• 1/3 cup roasted pine nuts
• 1/3 cup Kalamata olives

Steps

1. Cook the couscous according to the package instructions. Usually it simmers, covered, in 1 1/4 cups boiling water for about 8 to 10 minutes until the water is absorbed.
2. Put the hot couscous in a bowl and add the olive oil, lemon, sea salt and pepper. Give it a toss to combine and set aside.
3. Add the vegetables, parsley and mint to the couscous and toss well. Taste for seasoning and refrigerate the salad for at least a couple of hours to chill thoroughly.
4. Sprinkle in the feta, and the pine nuts and olives if using, when you are ready to serve.