SUMMER GARDEN COUSCOUS

1. Follow the instructions on the couscous package to prepare. Once cooked, rinse with cold water and strain, then set aside.
2. While the couscous cools, prepare your produce: Cut cherry tomatoes and cucumbers into quarters, dice the red onion and cilantro leaves, and shave the sweet corn off the cob.
3. Prepare the vinaigrette: Combine extra virgin olive oil, white wine vinegar, lemon zest, lemon juice, honey, and salt & pepper in a sealed jar and shake until thoroughly combined.
4. Assemble the salad: In a large bowl, combine the prepared couscous with the quartered tomatoes, cucumbers, corn, diced red onion, cilantro, and crumbled feta.
5. Top the assembled salad with the vinaigrette and toss gently to combine. Serve immediately and enjoy!

Storage tip: This salad keeps in a sealed container in the refrigerator for about 1-2 days. Add more vinaigrette each time you enjoy leftovers to refresh the flavors.