For the Couscous
- 2 tablespoons Greek extra virgin olive oil (or an other good-quality extra virgin olive oil if a Greek variety is not available)
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/4 cup chopped fresh parsley
- 1 tablespoon minced garlic
- 1/2 cup pitted chopped Kalamata olives
- 1 cup dry Israeli couscous
- 1 1/4 cups water
- 1/2 teaspoon dry Mediterranean oregano
- 1/2 teaspoon dry basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Dressing
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dry Mediterranean oregano
- 1/4 teaspoon kosher salt
- Few grinds black pepper
- Pinch granulated sugar
- 2 tablespoons Greek extra virgin olive oil (or an other good-quality extra virgin olive oil if a Greek variety is not available)
To Assemble the Salad
- 1/2 head Iceberg lettuce, broken into pieces
- 1 large fresh tomato, cut into wedges
- 1/2 cup feta cheese, crumbled
- Additional Kalamata olives for serving
- Additional thinly sliced red onion for serving