Mediterranean Couscous Salad with Herbs and Feta Cheese

In a medium saucepan, bring 1 1/4 cups of water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

In a small bowl, whisk together 2 tbsp of olive oil, 2 tbsp of lemon juice, oregano, salt, and pepper. Set aside.

In a large bowl, combine red onion, bell peppers, artichoke hearts, and Kalamata olives. Toss with half of the herb dressing.

Add the cooked couscous to the bowl of vegetables. Drizzle the remaining herb dressing over the salad and toss to combine. Gently fold in the fresh basil leaves and crumbled feta cheese.

Garnish the salad with extra basil leaves and a sprinkle of feta cheese before serving. Serve chilled or at room temperature as a delicious and satisfying main dish or side salad.

For added protein, you can incorporate grilled chicken, chickpeas, or grilled shrimp into the salad. Feel free to customize the salad with additional veggies like cherry tomatoes, cucumbers, or roasted red peppers for extra freshness and crunch.