Mediterranean Couscous Salad recipe by Samra Khan

Ingredients

• 1 cup water, (240ml)
• 1 cup instant couscous, (170g, 6 ounces)
• ½ teaspoon kosher salt, (3g)
• 2 tablespoons extra-virgin olive oil, (30ml)
• ½ cup diced roma tomato, (81g, 2 ¾ ounces) ¼-inch dice
• ½ cup diced english cucumber, (71g, 2 ½ ounces), ¼-inch dice
• ½ cup diced red bell pepper, (73g, 2 ½ ounces) ⅛-inch dice
• ½ cup chickpeas, (85g, 3 ounces) drained and rinsed
• ¼ cup chopped red onion, (32g, 1 ounce)
• ½ cup kalamata olives, (35g, 1 ¼ ounces) pitted and sliced
• 2 tablespoons feta cheese, (20g, 5/8 ounces)
• 1 teaspoon chopped parsley
• 1 teaspoon chopped mint
• 1 teaspoon chopped basil
• ¼ teaspoon dried oregano
• Lemon Dressing
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice, (30ml)
• 1 tablespoon vinegar, (15ml)
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 tablespoons extra-virgin olive oil,