Couscous Salad

 Ingredients

• 1 cup Moroccan couscous
• 1 1/2 tsp. kosher salt, divided
• 1/4 cup 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 cup crumbled feta cheese
• 1/3 cup toasted, chopped walnuts
• 1/3 cup thinly sliced green onion
• 1/4 cup chopped Italian parsley
• 1 Tbsp. chopped fresh dill
• 3 Tbsp. pomegranate seeds, for garnish (optional)

In a small pot, bring 1 cup of water to a boil. Stir in the couscous and 1 teaspoon of salt. Remove from the heat, cover, and let sit for 5 minutes. Add 1 teaspoon of oil and fluff with a fork. Let cool completely. 

In a large bowl, whisk together the remaining 1/4 cup of oil, lemon juice, mustard, garlic, and the remaining 1/2 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. Garnish with pomegranate seeds. 

Enjoy!