Step 1

Bring water to a boil in a medium saucepan.

Step 2

Right when it reaches a boil remove from heat and right away stir in couscous and salt and cover. Let rest 5 minutes.

Step 3

Drizzle in 1 tsp olive oil, fluff with a fork and let cool about 10 minutes in a salad bowl (toss occasionally if possible to reduce sticking). Meanwhile prepare remaining salad ingredients.

Step 4

In a small mixing bowl whisk together remaining 1/4 cup olive oil, lemon juice and garlic.

Step 5

To bowl with couscous add tomatoes, cucumber, red onion, feta, almonds if using, parsley, and mint. Pour dressing over everything and toss to evenly coat.

Step 6

Season with salt and pepper to taste. Salad is best the day prepared but will keep in the fridge for 1 day.