Ingredients:

  • 1 cup (200g) Israeli couscous (pearl couscous or ptitim)
  • 2 tablespoons olive oil
  • 1 3/4 cups (415ml) vegetable broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cucumber, peeled, seeded, and diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Heat olive oil in a saucepan over medium heat. Add couscous and toast for 2-3 minutes, stirring occasionally, until lightly golden.
  2. Pour in the vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes, or until all liquid is absorbed and couscous is tender. Fluff with a fork.
  3. In a small bowl, whisk together olive oil, lemon juice, parsley, mint, oregano, garlic, salt, and pepper.
  4. In a large mixing bowl, combine the cooked israeli couscous, bell peppers, cucumber, cherry tomatoes, red onion, and olives.
  5. Pour the vinaigrette over the salad and toss gently to combine.
  6. Gently fold in the feta cheese (optional).
  7. For best flavour, chill for at least 30 minutes before serving.