Mediterranean Couscous Salad

• 2 cups couscous
• ¼ cup extra virgin olive oil
• 1 pint grape tomatoes, halved
• English cucumber, peeled and diced
• ½ cup chopped flat-leaf parsley leaves
• ½ cup chopped mint leaves
• 4 scallions, trimmed and chopped
• Juice of 2 lemons
• 1½ cups crumbled feta cheese
• Salt and freshly ground black pepper to taste

Bring 3 cups water to a boil in a saucepan. Stir in the couscous, cover, remove from the heat, and set aside for 5 minutes. Transfer the couscous to a large bowl and fold in the oil, tossing with a fork as the couscous cools to keep the grains from clumping. When the couscous has cooled, fold in the remaining ingredients. Transfer to a large serving bowl.