Israeli Couscous Salad

Israeli Couscous Salad

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

3 tbsp extra virgin olive oil, divided Pantry
8 oz. dried Israeli couscous
1 handful flat-leaf parsley, chopped
1 cup cherry tomatoes, halved
1/2 red onion, finely diced
4 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 cups water and cover. Bring to a boil and then reduce heat to medium-low. 
• Allow to cook for 5-7 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.