Couscous and Black Bean Salad

In a saucepan, quickly sauté the couscous in a drop of oil until lightly fragrant. Pour in the broth, bring to a boil, then reduce the heat and cook covered for 8–10 minutes, until the liquid is absorbed. Let the couscous rest for 5 minutes, then fluff it with a fork.

While the couscous is cooling, prepare the vegetables in a large bowl: chop the tomatoes, cucumber and bell pepper. Add the rinsed black beans and chopped parsley.

In a small jar, mix all the ingredients for the dressing: olive oil, lemon juice, zest, garlic and spices. Shake well.

Add the cooled couscous to the vegetables, pour over the dressing and mix gently.

Finally, sprinkle crumbled feta cheese on top. Serve the salad immediately or place it in the refrigerator to let the flavors combine.