Couscous Salad

• 1 cup water
• ½ tsp kosher salt
• 2 tbsp extra-virgin olive oil
• 1 cup instant couscous
• ½ cup diced roma tomato (¼" dice)
• ½ cup diced english cucumber (¼" dice)
• ½ cup diced red bell pepper (⅛" dice)
• ½ cup canned garbanzo beans (rinsed)
• ¼ cup minced red onion
• ½ cup kalamata olives (pitted and sliced)
• 2 tbsp feta cheese
• 1 tsp chopped parsley
• 1 tsp chopped mint
• 1 tsp chopped basil
• ¼ tsp dried oregano
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• ¼ tsp kosher salt
• ¼ tsp black pepper
• 3 tbsp extra-virgin olive oil

Instructions

1. Cook the Couscous - In a medium saucepan, bring water, salt, and olive oil to a boil over high heat. Add the couscous and stir quickly. Turn off the heat and cover. Let it stand until tender, 5 minutes. Fluff with a fork and let cool. For faster cooling, transfer to a bowl and refrigerate.
2. Assemble the Couscous Salad - In a large bowl, combine cooled couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano.
3. Make the Lemon Dressing - In a small bowl, whisk together lemon zest, lemon juice, vinegar, salt, and pepper. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
4. To Serve - Pour the dressing over the salad. Gently stir to combine. If desired, garnish with more cheese and herbs.