Jen’s Greek Couscous Salad

Ingredients

• 2 1/2 cups water
• 2 cups Israeli couscous
• 1 red bell pepper, cut into 1/4-by-2-inch strips
• 1 yellow bell pepper, cut into 1/4-by-2-inch strips
• 1/2 cup olive oil
• Lemon, juiced
• Salt and ground black pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese

Directions

Bring water to a boil in a saucepan; add couscous and return mixture to a boil. Place a lid on the saucepan, reduce heat to low, and cook at a simmer until couscous is tender and the water is absorbed, about 10 minutes. Transfer couscous to a bowl.

Heat a skillet over medium heat. Cook red bell pepper and yellow bell pepper strips in the hot skillet until soft and slightly charred, about 5 minutes; add to couscous and stir.

Whisk olive oil and lemon juice together in a bowl; season with salt and pepper. Drizzle oil mixture over the couscous mixture and stir to coat. Gently stir tomatoes, olives, and feta cheese through the couscous.