Mediterranean Israeli (Pearl) Couscous Salad

In a medium pot, mix the 8 oz. Israeli (Pearl) Couscous and 1 tablespoon of the extra-virgin olive oil. Toast over medium heat, stirring frequently, until some of the pieces of couscous get brown in color. Add 1 ¾ cup water and ½ teaspoon kosher salt. Bring to a boil, cover, turn heat down to low, and simmer for 10 minutes, or until all the water has been absorbed (stir every so often to prevent sticking).

Meanwhile, in a large bowl, whisk together the remaining 3 tablespoons of extra-virgin olive oil, the 2 tablespoons lemon juice, the minced 1 small clove garlic, and ½ kosher salt. When the couscous is done, add it to the bowl and mix together to coat in the dressing. For best results, stick in the refrigerator for at least 10 minutes to allow the couscous to cool. (This is a great time to prep your other ingredients.)

Add the crumbled 4 oz. feta cheese, halved 1 cup kalamata olives, halved or quartered 1 pint cherry tomatoes, 2 cups diced cucumber, ½ cup diced red onion, ¼ - ½ cup chopped fresh herbs, and 2 tablespoons toasted pine nuts, if using. Toss together.

Season to taste with kosher salt and black pepper, and add a little drizzle of extra olive oil if it seems dry. Serve immediately, or store in the refrigerator until you are ready to serve (see notes on making ahead).