Mediterranean Salad

Ingredients

• 2 cups (? litre) (11 oz) (315 gm) maftoul (Palestinian couscous)
• 1/2 cup (120 ml) hot water
• 1 red onion cut into rings
• 2 tablespoons (30 ml) apple cider vinegar
• 1/2 cup (120 ml) (4? oz) (130 gm) black olives pitted and chopped
• 1 cup (240 ml) (5-1/3 oz) (150 gm) cherry tomatoes cut in half
• 1 cup (240 ml) (1 oz) (25 gm) parsley leaves chopped
• 2/3 cup (160 ml) (3? oz) (100 gm) feta cheese crumbled, divided
• 2 tablespoons (30 ml) olive oil
• 1/2 teaspoon salt
• 2-4 tablespoons (30 -60 ml) lemon juice
• 1 tablespoon dried oregano

Method

1. Place your maftoul in a pot, add the hot water and cook over low heat for 2 minutes, turn off the heat, cover the pot and set it aside for 15 minutes
2. Fluff the maftoul with a fork then allow it to cool for 10 minutes
3. Place your chopped onions in a bowl and add the vinegar to them, toss to coat, then set aside for 10 minutes. Drain the onions, discard the vinegar
4. Add the olives, tomatoes, parsley, red onions, olive oil, salt, half a cup of the crumbled feta and lemon juice. Toss to combine
5. Arrange the salad in your serving dish, top with the rest of the crumbled feta and sprinkle with oregano