The perfect light and fresh summer side dish!
For the dressing, whisk together olive oil, lemon juice, garlic, salt and pepper. Set aside.
Cook couscous according to package directions. I like to use broth instead of water for added flavor.
In a large bowl, combine couscous with vegetables, olives, and herbs. If serving immediately add feta cheese. If refrigerating add feta just before serving.
Add dressing to the couscous and toss to combine. Can be served immediately, at room temperature, or cover and refrigerate until ready to serve.
Can be made up to one day in advance. I like to serve after it's been refrigerated for at least 2 hours.
Leftovers are perfect for lunch the next day.