Israeli Couscous Greek Salad

• 1 pint Grape Tomatoes, Halved
• 1 Medium Red Onion, Sliced
• 3-1/2 Tablespoons Extra Virgin Olive Oil, Divided
• 2 cups Cooked Israeli Couscous (cooked According To Package Instructions)
• 1 Tablespoon Fresh Basil, Chopped
• 1 Tablespoon Fresh Mint, Chopped
• 1/4 teaspoons Red Pepper Flakes
• 1/2 teaspoons Coriander
• 1 whole Lemon, Juiced
• 1/3 cups Crumbled Feta
• Salt And Pepper

1. Preheat oven to 400 F. Grease a baking sheet.
2. In a medium-sized bowl, toss tomatoes and onions with 2 tablespoons of the olive oil. Add salt and pepper to taste. Spread the veggies on the prepared baking sheet and roast for 25 minutes, tossing occasionally.
3. While tomatoes and onions roast, combine the cooked couscous, herbs and spices in a medium bowl. In a separate small bowl, whisk together lemon juice and remaining olive oil.
4. Once tomatoes and onions are roasted, combine them with the couscous and herbs. Season with salt and pepper to taste. Pour dressing over salad and toss to combine. Lastly, fold in feta crumbles.
5. Adjust seasoning to taste and garnish with extra basil or mint if desired.

grape tomatoes, red onion, olive oil, couscous, fresh basil, fresh mint, ubc, coriander, lemon, salt

Taken from tastykitchen.com/recipes/salads/israeli-couscous-greek-salad/ (may not work)