Heat a medium saucepan over medium heat and add 1 tablespoon olive oil. Add 1.5 cups Israeli couscous and toast, stirring, for 2–3 minutes until edges are slightly golden and fragrant. Add 2 cups broth (or water) and 1/2 tsp kosher salt, bring to a boil, then reduce heat to low, cover, and simmer for 8–10 minutes until couscous is tender and liquid is absorbed.

Fluff and Cool

Remove from heat, let sit covered for 5 minutes. Fluff couscous with a fork, then spread on a shallow tray or bowl to cool to room temperature (this lets vinaigrette penetrate and prevents wilting of vegetables).

Vegetables & Add-ins

Prepare Vegetables

While couscous cooks, chop the cucumber into small half-moon slices (about 1 cup), dice 1/2 cup red bell pepper into roughly 1/4-inch pieces, and finely dice 1/4 cup red onion. Pit and halve or roughly chop 1/2 cup Kalamata olives. Finely chop 1/4 cup parsley and 2 tablespoons fresh mint.

Crumble Feta

Crumble 3/4 cup Maplebrook feta into bite-sized pieces and set aside.

Combine with Couscous

Once the couscous is cool or at room temperature, transfer it to a large mixing bowl. Add cucumber, red bell pepper, red onion, Kalamata olives, crumbled feta, parsley, and mint. Toss gently to combine so the cheese distributes without breaking up too much.

Greek Vinaigrette

Make Vinaigrette

In a small bowl or jar, whisk together 1/3 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 teaspoon dried oregano, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until emulsified.

Dress the Salad

Pour the vinaigrette over the couscous and vegetables. Toss gently but thoroughly to coat everything. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Optional Add-on (for $5)

Prepare Falafel and Tzatziki

If adding falafel and tzatziki, heat the falafel according to package instructions or reheat 6 pieces in a 375°F (190°C) oven for 8–10 minutes until warmed and crisp. Serve falafel on the side or on top of the salad with 1/2 cup tzatziki drizzled or served alongside for dipping.

To Serve

Transfer salad to a serving bowl or plate. Garnish with a few whole parsley leaves or extra mint if desired. Serve at room temperature or chilled. Leftovers keep covered in the refrigerator for up to 3 days (stir before serving).