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Serves 4:
1 cup couscous
1 and ¼ cup broth (chicken or vegetable)
½ teaspoon salt
Black pepper to taste

For the salad:
• 1-pint grape tomatoes, halved
• 1 English cucumber, peeled and diced
• Bell pepper, diced
• ¼ of a small red onion, finely chopped
• 5-6 Kalamata olives, pitted and chopped
• 4-6 ounces feta cheese, crumbled
• 1 teaspoon chopped fresh mint
• 1 teaspoon chopped fresh parsley
• 1 teaspoon dried crushed oregano
• Optional: cooked chickpeas, beans, avocado slices

For the dressing:
• ¼ cup good olive oil
• 1/8 cup red wine vinegar or fresh lemon juice
• Pinch of salt
• Optional: 1 garlic clove, grated

Prepare the couscous:
• Place the couscous in a large bowl.
• Bring the broth to a boil and pour over the couscous.
• Season with salt and pepper and stir to combine.
• Cover with a plate and set aside for 5 minutes

Make the salad:
• Chop all the salad vegetables and place in a large mixing bowl. Season lightly with salt.
• Crumble the feta over top and add the dried oregano with the olives and mix well to combine.
• Whisk together the marinade ingredients and pour over the salad. Mix it all together.

Fluff the couscous with a fork and taste. Adjust seasoning if needed.
Place the couscous in a serving plate or bowl. Pour the salad over the top and serve.
This salad is flavorful enough to eat on its own or alongside grilled chicken or fish. Enjoy!

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