Greek Couscous Salad

thebeachhousekitchen.com

klevabich

2 Tbsp. olive oil

2 cups pearl couscous

2 ½ cups vegetable broth

1 large English cucumber, cut lengthwise with a vegetable peeler into ribbons

1 pint grape tomatoes, halved

1 cup roasted red pepper, roughly chopped

1 cup Kalamata olives, pitted and halved

⅔ cup pepperoncini, roughly chopped

½ red onion, halved and sliced thin

1 cup crumbled feta cheese

½ cup pine nuts

subheading: Vinaigrette:

¼ cup red wine vinegar

2 Tbsp. freshly squeezed lemon juice

2 cloves garlic, minced

1 tsp. dried oregano

1 tsp. Dijon mustard

1 tsp. Kosher salt

½ tsp. freshly ground black pepper

½ cup olive oil

Directions at thebeachhousekitchen.com

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