Mediterranean Couscous Salad
- Cook 1 cup of couscous according to package instructions and let it cool.
- In a large bowl, combine the cooked couscous, 1 cup of halved cherry tomatoes, 1 cup of diced cucumbers, 1/2 cup of sliced Kalamata olives, and 1/4 cup of chopped fresh parsley.
- In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 tablespoon of red wine vinegar, 1 teaspoon of dried oregano, and salt and pepper to taste.
- Pour the dressing over the couscous mixture and toss to combine.
- Let the salad marinate in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
- Serve chilled and enjoy!
