Ingredients
- 8 ounces Israeli couscous, cooked in 2 cups water or broth (or per cooking instructions on the package)
- 1/2 large cucumber, peeled and finely chopped
- 1/2 red bell pepper, seeded and finely chopped
- 1.5 cups cherry tomatoes, halved or quartered
- 1/4 cup red onion, finely chopped
- 4 ounces feta, diced into small squares
- 1/2 cup chopped flat leaf parsley, loosely packed
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon black pepper, or more to taste
- 1/4 teaspoon salt, or more to taste
Instructions
- Boil the Israeli couscous in the water or broth, stirring occasionally, until fully cooked and no more liquid remains (ensuring to check often enough as to not to burn the bottom). Fluff with a fork
- While the couscous is coming to a boil, chop your vegetables, cherry tomatoes, and feta
- Add all chopped vegetables, tomatoes and feta into a large mixing or serving bowl
- Let the couscous cool for a few minutes once it’s done and then add it to the mixing bowl
- Add in the oil, red wine vinegar, honey, salt and pepper. Stir into the vegetables and continue mixing until everything is incorporated. Taste and add more pepper if desired, or a tiny splash more red wine vinegar if you’d like it more zesty
- Refrigerate at least 30 minutes prior to serving. Store in an airtight container
