Colorful Couscous Salad recipe | PCC Community Markets

Ingredients

• 2 cups couscous
• 4 cups boiling water
• 1/4 cup olive oil
• 1/4 cup grapeseed or canola oil
• 2 tablespoons champagne vinegar
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 tablespoon white miso paste
• 1 tablespoon honey (optional)
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 2 carrots, shredded
• 3 ribs celery, finely chopped
• 1 apple, cored and chopped
• 1 shallot, finely chopped
• 1 bunch green onions, chopped
• 1/2 cup fresh chopped parsley
• 1/4 cup fresh chopped mint
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1/2 cup crumbled feta cheese