An easy summer couscous salad tossed with tomatoes, mint and basil, feta cheese, scallions, red bell pepper, cucumber, and lemon vinaigrette. This salad would make a great side dish to fish or grilled chicken. You could also add garbanzo beans for a quick vegetarian main course!
Combine the couscous, a drizzle of olive oil and 1 cup of warm water in a large mixing bowl. Allow mixture to sit for 10 to 15 minutes until all liquid has absorbed. Break apart grains with your fingers or a fork.
Meanwhile, prep the rest of the salad ingredients. Add to the bowl with the cooked couscous. Toss gently until all of the ingredients are incorporated evenly. Season to taste with salt and pepper, adding a touch more add red hot pepper flakes if desired. Chill - and allow the flavors to meld for an hour or so -or serve immediately.