For the salad

• 1 cup gourmet couscous
• 2 tablespoons olive oil (for frying the couscous)
• 1 cup chopped cucumber
• 1 cup sliced cherry tomatoes
• Half an onion, chopped
• 1 bunch of chopped parsley
• Half a cup sliced Kalamata olives
• 1 teaspoon dried oregano
• 200g dehydrated cheese

For the dressing

• 1 teaspoon lemon zest
• Salt and pepper
• ½ teaspoon oregano
• 2 tablespoons lemon juice
• 4 tablespoons olive oil
• ½ teaspoon dried garlic powder (optional)

Instructions

Cook the couscous:
Sauté the couscous with the olive oil in a saucepan until it starts to smell like nuts. Add 4-5 cups of water and bring to a boil. Simmer for about 8 minutes or until al dente (if you use Greek couscous with eggs and milk, it will probably take almost twice as long). Drain and rinse with a little water.

Make the salad:
Mix the couscous and all the remaining salad ingredients in a large bowl.

Make the dressing:
Put all the dressing ingredients in a jar and shake well to combine.

Toss:
Dress the salad with the dressing and mix well. Taste and adjust the salt. This salad tastes even better after it has been refrigerated for a while.