Fresh couscous salad

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ingredients

4 persons

60 ml extra virgin olive oil
60 ml red wine vinegar
4 tsp the spice club Maroc spice mix
1 teaspoon lemon zest (from 1 lemon)
1 tablespoon lemon juice
3 cloves garlic, minced
Salt and pepper to taste
450 grams cooked pearl couscous, cooled
120 grams of crumbled feta
120 ml mixed Greek olives, pitted and halved
1 cucumber, cut into pieces
150 grams cherry tomatoes, halved
1 small red onion, thinly sliced
4 tsp the spice club parsley or mint (optional)

preparation

Cook the pearl couscous according to the instructions on the package
In a large bowl, mix the olive oil, red wine vinegar, Moroccan spice mix, lemon zest, lemon juice, garlic, salt and pepper.
Add the pearl couscous, feta, olives, cucumber, cherry tomatoes, pepperoncini (if using) and red onion to the bowl.
Gently toss everything together until the ingredients are evenly distributed and the dressing is well mixed.
Garnish with parsley or mint if desired
Serve the couscous salad immediately or store it in the refrigerator until serving.

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