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© Meredith Corporation. All rights reserved. Used with permission.
Cook couscous according to package directions. Fluff with a fork.
Meanwhile, in a large bowl, combine tomatoes, cucumber, bell pepper, chives, parsley, mint and oregano. Fold in couscous.
In a small bowl, whisk together vinegar, oil, sugar, salt and black pepper. Pour over the couscous mixture and toss to combine. Spoon into a serving bowl or cover and refrigerate for up to 24 hours. To serve, top with feta and walnuts.