Jeweled Mediterranean Couscous Salad

Cook the pearl couscous according to package directions in salted boiling water until tender but still slightly chewy, about 8 to 10 minutes. Drain well and spread on a sheet pan to cool quickly. Drizzle with a teaspoon of olive oil and toss to prevent sticking.

While the couscous cools, prepare the dressing. In a small jar or bowl, combine the olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, dried oregano, a pinch of salt, and a few grinds of pepper. Whisk or shake vigorously until emulsified.

Toast the pine nuts in a dry skillet over medium-low heat for 2 to 3 minutes, shaking the pan frequently, until golden. Watch them carefully as they burn quickly. Transfer to a plate immediately.

In a large bowl, combine the cooled couscous, diced cucumber, halved cherry tomatoes, olives, red onion, mint, and parsley.

Pour the dressing over the salad and toss gently to coat everything evenly. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Transfer to a serving platter or bowl. Top with the crumbled feta and toasted pine nuts. Serve immediately or chill for up to 2 hours.