Summer Couscous Salad

I like this salad because it's not a heavy "italian dressing" type pasta salad. I use the whole wheat couscous, but, you can use regular. The vegetables are my preference, feel free to change them to what you like. Cooking time is only 5 mins, Let it cool at least an hour, if you can wait that long!!!!

• Ready In: 15 mins
• Serves: 10
• Yields: 1/2 cup

Ingredients

• 7 5⁄8 ounces  whole  wheat or 7 5⁄8 ounces couscous
• 1  cucumber (peeled or not is up to you)
• 1⁄2 pint grape tomatoes, cut bite size
• 1⁄4 cup Peppadew pepper, chopped
• 1⁄4 cup green olives or 1⁄4 cup kalamata olive, sliced
• 1⁄4 teaspoon ground black pepper
• 2  tablespoons fresh basil, chopped
• 2  tablesppons fresh parsley, chopped
• 1⁄4 cup feta cheese, crumbled
• 2  tablespoons lemon juice
• 3  tablespoons olive oil

Directions

1. Cook couscous per package directions and let cool.
2. Chop vegetables and mix with cooled couscous.
3. Add olive oil and lemon juice and mix thouroughly.
4. Salt and pepper to taste.
5. Refrigerate at least one hour.
6. Sprinkle with feta cheese prior to serving.