Prepare the 1 cup of couscous according to the package instructions.
Meanwhile, prepare the dressing by mixing the sun-dried tomato paste, oregano, lemon juice, olive oil, and salt and pepper to taste.
Fluff the couscous by running two forks through it. Top with the dressing and mix well to coat.
Add the mint, parsley, cilantro, sun-dried tomatoes, olives and feta mix to combine. Taste to see if more seasoning is needed and serve warm or chilled.
This recipe calls for instant couscous. Instant couscous is cooked by covering it with water and leaving it to sit for 5 minutes.
Read the package instructions for your couscous. If the directions and measurements, do not match my instructions, just adjust the liquid measurement according to the amount of couscous in the recipe, add the spices and follow then follow the package instructions. Once cooked, add the vegetables and mix to combine.
This salad uses couscous, but barley, quinoa, or any other hearty grain can easily be substituted.
Variation: Easily make an Italian style version by using fresh mozzarella, Italian meats, and olives.
The base of the salad is made with sun-dried tomato paste and it’s such a simple base, it makes it really versatile and easy to build on so experiment with any of your favorite Mediterranean ingredients.
This recipe stores very well chilled in the refrigerator for a couple of days which makes it the perfect make-ahead dish.