This delightful couscous salad combines fresh herbs, tangy lemon, and creamy feta for a refreshing and satisfying dish.
Bring the water, olive oil, and salt to a boil in a medium saucepan.
Using a lid on the saucepan helps the water boil faster.
Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
Fluff the couscous with a fork after resting to separate the grains.
Chop the tomatoes, cucumber, and green onions into bite-sized pieces.
Use a sharp knife to ensure clean cuts and preserve the texture of the vegetables.
Combine the couscous and chopped vegetables in a large mixing bowl.
Ensure the couscous is completely cooled before mixing to prevent wilting the vegetables.
Squeeze the lemon juice and chop the mint and dill finely. Add them to the bowl.
Roll the lemon on the counter before cutting to extract more juice.
Toss the mixture well and sprinkle the feta cheese on top.
Add the feta cheese just before serving for the best texture and flavor.
Serve the salad in individual bowls and enjoy.
Garnish with extra herbs for a fresh presentation.
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