Vibrant Mediterranean Couscous Salad with Cucumber and Dill

1.Prepare the Couscous: Place the dry couscous and 1/4 teaspoon of salt into a medium, heatproof bowl. Pour 1 cup of boiling water or vegetable broth over the couscous. Immediately cover the bowl tightly with a lid or plastic wrap and let it stand for 5 to 7 minutes until all the liquid is absorbed.

2.Fluff the Couscous: Remove the lid. Add 1 tablespoon of olive oil and the remaining 1/4 teaspoon of salt to the couscous. Use a fork to fluff the grains thoroughly, separating them completely. Set aside to cool slightly.

3.Prepare the Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, and black pepper until well emulsified.

4.Combine Salad Ingredients: In a large mixing bowl, combine the cooled, fluffed couscous, diced cucumber, halved cherry tomatoes, chopped red onion, fresh parsley, and fresh dill.

5.Dress and Finish: Pour the prepared vinaigrette over the couscous mixture. Toss gently until all ingredients are evenly coated. Fold in the crumbled feta cheese, if using.

6.Serve: Taste and adjust seasoning if necessary (add more salt or lemon juice to preference). Serve immediately, or chill for 30 minutes to allow the flavors to meld before serving.