Instructions

Start by placing 2 cups of dry couscous in a large bowl. Add 1 ¾ cup of boiling water. Cover the bowl, and let it stand for 10 minutes. Fluff with a fork, and allow it to cool completely. Next, prepare the dressing. In a small bowl, combine ⅓ cup olive oil, ¾ cup lemon juice, 1 tablespoon red wine vinegar, 1 tablespoon cold water, garlic and ½ teaspoon of Cavenders Greek Seasoning. Set aside. Fold the tomatoes, parsley, dill, mint, green onions and goat cheese into the couscous. Pour the dressing over the top and stir until the salad is evenly coated. Place the salad in the refrigerator for at least 4 hours.