INGREDIENTS
2 cups
vegetable stock
1 tbsp
olive oil
1 cup
pearl couscous
1/2 cup
basil leaves
1/4 cup
flat-leaf parsley leaves
1 clove
garlic
1 tbsp
oregano
1 tbsp
thyme
1/2 cup
olives
4
heirloom tomatoes
15
cherry tomatoes
1
cucumber
1/2 small
onion
1 cup
feta cheese
1/4 cup
balsamic vinegar
1/2 cup
olive oil
1
juice of lemon