1½ cups water

1 cup Pereg Couscous

½ teaspoon salt + 1/8 teaspoon, divided

3 TBSP extra virgin olive oil plus 1 tsp, divided

1 cup cherry tomatoes, quartered cubed

1 cup cucumber (1 small), deseeded & diced

½ cup halved pitted kalamata olives, minced

¼ cup red onions, diced

2 tablespoons lemon juice

Black Pepper

Toasted pine nuts

1 tablespoon Fresh Mint, minced

2 tablespoons crumbled feta cheese

(optional) 1 tablespoon toasted pine nuts


  1. In a large saucepan, bring water to a boil, add 1/8 TSP salt & 1 TSP olive oil. Then add couscous & stir. Cover with a lid & remove from heat. Let it steam for five minutes.
  2. Fluff with a fork & let cool.
  3. In a large bowl, combine tomatoes, cucumber, olives, red onions and then stir in couscous.
  4. In a small bowl, whisk together lemon juice, remaining oil and salt, black pepper until well blended. Toss with couscous mixture and chill in the refrigerator. Garnish with fresh mint, feta, and pine nuts right before serving.