Cucumber & Apple Israeli Couscous Salad with Lemon Oregano Dressing

If your herb garden is anything like ours, there are some herbs which grow in abundance.  Oregano had always been one of those for us but this year, despite having what seemed like an easy winter, our oregano did not come back.  When we had an entire bed full last year we used it all the time.  We were totally disappointed to finally decide it was not coming back this year.  While we have since planted more, our original plant was huge and so fragrant.  We did manage to gather a few leaves together from our new plant for this simple and refreshing summertime lunch.

We began by cooking the Israeli couscous.  1 cup of couscous to 1 1/4 cups water.  Once the water was absorbed we let it sit for a good ten minutes before fluffing it with a fork and drizzling it with olive oil.  To this we added a chopped cucumber, diced Gala apple, toasted pine nuts, feta cheese, salt, pepper and the oregano leaves.  We made a simple dressing out of the juice of half a lemon and another splash of olive oil.  The end result is a light and quick lunch which could easily be enhanced by adding some chicken.  The lemon dressing paired with the oregano leaves scream summertime.  Great to make ahead and have in the fridge and super for a picnic lunch.