Lemon Herb Couscous with Feta

1Cook the couscous: Bring the vegetable broth, 1 tablespoon of olive oil (1 tbsp), and 1/2 teaspoon of salt (½ tsp) to a boil in a medium saucepan. Remove the pan from the heat immediately, stir in the couscous, cover tightly, and let stand for 5 minutes until all liquid is absorbed.

2Fluff and cool: Uncover the saucepan and fluff the couscous thoroughly with a fork. Transfer the couscous to a large mixing bowl and allow it to cool completely, which should take about 10 to 15 minutes.

3Prepare the dressing: While the couscous cools, whisk together the lemon juice, lemon zest (1 tsp), 1/2 cup of extra virgin olive oil (½ cup), and black pepper (½ tsp) in a small bowl until the dressing is well combined and slightly emulsified. Taste and adjust salt (½ tsp) if necessary.

4Combine ingredients: Add the diced cucumber (1 large), red bell pepper (1), halved cherry tomatoes (1 cup), chopped red onion, chopped parsley, and chopped mint to the bowl with the cooled couscous.

5Dress the salad: Pour the prepared lemon vinaigrette over the couscous and vegetable mixture. Gently toss everything together until the couscous and vegetables are evenly coated with the dressing.

6Finish and chill: Fold in the crumbled feta cheese (½ cup). Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to fully meld and to serve the salad cold.