– 1 cup couscous – 1 cup boiling water – 1/2 cup cherry tomatoes, halved – 1/2 cucumber, diced – 1/4 cup red onion, finely chopped – 1/4 cup Kalamata olives, sliced – 1/4 cup feta cheese, crumbled – 2 tbsp fresh parsley, chopped – 2 tbsp olive oil – 1 tbsp lemon juice – Salt and pepper to taste
Pour boiling water over couscous in a bowl. Cover tightly and let it sit for 5 minutes until the water is absorbed and couscous is fluffy.
Fluff couscous with a fork to separate the grains. Allow it to cool to room temperature before combining with other ingredients.
In a large bowl, add chopped cherry tomatoes, cucumber, red onion, and Kalamata olives for a refreshing and colorful veggie mix.
Add the cooled couscous to the bowl and gently mix with the vegetables to ensure even distribution of all ingredients.
Drizzle olive oil and lemon juice over the salad. Add salt and pepper, then toss gently to coat the salad with the dressing.
Top with crumbled feta and fresh parsley before serving. Chill for 15 minutes if preferred. Enjoy as a side or a light meal!