Israeli Couscous Salad

Instructions

1. Toast the couscous
   Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the Israeli couscous and toast, stirring frequently, until golden brown and fragrant, about 5 minutes.
2. Cook the couscous
   Pour the vegetable broth into the saucepan with the toasted couscous. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until the couscous is tender and the liquid is absorbed. Remove from heat and let it cool completely.
3. Prepare the dressing
   In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, honey, salt, and pepper until well combined. Taste and adjust seasoning if needed.
4. Combine vegetables
   In a large bowl, combine the diced cucumber, halved cherry tomatoes, diced bell pepper, red onion, Kalamata olives, mint, and parsley. Toss gently to mix the ingredients evenly.
5. Assemble the salad
   Add the cooled couscous to the bowl with the vegetables. Pour the dressing over the salad and toss gently to coat all ingredients. Make sure everything is well distributed throughout the salad.
6. Add cheese and final touches
   Gently fold in the crumbled feta cheese, being careful not to break it up too much. Drizzle with a little extra olive oil if desired. Taste and adjust seasonings as needed.
7. Chill and serve
   Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with additional fresh herbs if desired.