Ingredients:
1 c. Moroccan couscous
1 1/2 tsp. kosher salt, divided
1/4 c. plus 1 teaspoon olive oil, divided
2 tbsp. lemon juice
1 tbsp. Dijon mustard
1 garlic clove, finely chopped
1 pint multi-colored cherry tomatoes, halved (about 1 1/2 cups)
1 English cucumber, sliced and quartered (about 1 1/2 cups)
1/3 c. crumbled feta cheese
1/3 c. toasted, chopped walnuts
1/3 c. thinly sliced green onion
1/4 c. chopped Italian parsley
1 tbsp. chopped fresh dill
Directions:
Bring 1 cup water to a boil in a small pot. Stir in the couscous and 1 teaspoon of salt. Remove from the heat, cover, and let sit for 5 minutes. Add 1 teaspoon of olive oil and fluff with a fork. Let cool completely.
In a large bowl whisk together the remaining ¼ cup of olive oil, lemon juice, Dijon mustard, garlic, and the remaining ½ teaspoon of salt until combined. Add the tomatoes, cucumber, feta, walnuts, green onion, and cooled couscous to the dressing and toss to coat. Stir in the parsley and dill.
