To a small bowl, add lemon juice, vanilla extract and sugar; stir to combine. Drizzle olive oil into bowl while continuously whisking until dressing has emulsified; set aside.
To a large sauce pan, add water, tomato juice, orange blossom water, vanilla extract and salt; stir to combine. Bring to a rolling boil, stir in couscous, cover and remove from heat; let stand for 4½ minutes. Immediately, add cooked couscous to a large bowl and fluff with a fork; pour lemon-olive oil mixture over couscous and stir to coat. Set aside to cool.
Add tomatoes, olives, walnuts, feta, bell pepper, onions and basil. Stir to combine and serve. This is a great make-ahead recipe and can be served chilled.
To a small bowl, add lemon juice, vanilla extract and sugar; stir to combine. Drizzle olive oil into bowl while continuously whisking until dressing has emulsified; set aside.
To a large sauce pan, add water, tomato juice, orange blossom water, vanilla extract and salt; stir to combine. Bring to a rolling boil, stir in couscous, cover and remove from heat; let stand for 4½ minutes. Immediately, add cooked couscous to a large bowl and fluff with a fork; pour lemon-olive oil mixture over couscous and stir to coat. Set aside to cool.
Add tomatoes, olives, walnuts, feta, bell pepper, onions and basil. Stir to combine and serve. This is a great make-ahead recipe and can be served chilled.