Couscous Salad with Tomato, Cucumber and Feta

Steps

1. Toast the pine nuts in a dry non-stick pan until golden brown, then remove and set aside.
2. In the same pan, heat 1 tbsp olive oil and lightly toast the couscous for 1 minute, stirring.
3. Pour in boiling vegetable broth, stir well, cover, remove from heat, and let stand for about 10 minutes to absorb.
4. Wash and dice the bell pepper, cucumber, and tomatoes into small cubes.
5. Wash and finely chop the herbs (parsley, dill, mint). Slice the olives into rings or small pieces.
6. Fluff the couscous with a fork and gently mix it with the pine nuts, chopped vegetables, olives, and herbs in a large bowl.
7. Cube the feta cheese and fold it into the salad.
8. Season the couscous with the remaining olive oil (3 tbsp), white wine vinegar, a dash of agave syrup, salt, pepper, and a pinch of chili flakes to taste.