Israeli Couscous Salad

Israeli Couscous Salad http://brokeassgourmet.com/articles/israeli-couscous-salad-with-feta

3 tbsp extra virgin olive oil, divided Pantry
16 oz. dried Israeli couscous
1-2 handfuls flat-leaf parsley, chopped
2 cups cherry tomatoes, halved
optional: cucumber

1/2 to 1 red onion, finely diced
8 oz. crumbled feta cheese
juice of 1 lemon
salt and pepper to taste Pantry


Heat 1 tbsp olive oil in a pot over medium-high heat.
Add couscous and toast lightly, 1-2 minutes, stirring occasionally.
Add 2 1/2 to 3 cups water and return to a boil, then reduce heat and simmer for about 15 minutes or until all water has absorbed and couscous is tender. Stir occasionally to prevent sticking.
Rinse couscous under cool water in a fine mesh strainer to bring the temperature down. Transfer rinsed couscous to a bowl.
Toss cooked couscous with remaining olive oil, parsley, cherry tomatoes, red onion, feta and lemon juice. Season with salt and pepper to taste.