Follow these simple steps to create your own bowl of deliciousness:

1. Start by cooking the Israeli couscous according to the package instructions. Typically, this involves bringing a pot of salted water to a boil, adding the couscous, and simmering for about 8-10 minutes until tender.
2. While the couscous is cooking, steam the broccoli florets for about 4-5 minutes until they’re vibrant green and tender-crisp. I remember my abuela always saying, “Cook it until you can still hear the crunch,” and that advice has never failed me.
3. In a large mixing bowl, combine the cooked couscous and steamed broccoli. Add the red onion, cherry tomatoes, and parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper. Pour the dressing over the couscous mixture and toss to combine.
5. Gently fold in the crumbled feta cheese, being careful not to break up the cheese too much.
6. Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld together. This step is crucial, as it reminds me of letting the flavors of a good salsa dance together overnight.