Adapted from Texas Cottage
Yield: 4 servings
- 1 Cup couscous
- 100 g black olives, halved
- 1 cup cherry tomatoes, quartered
- 3 tablespoons dry parsley
- 4 ounces (115 g) Feta cheese
- 2 tablespoons extra-virgin Olive oil
- Juice of 1 lemon
- ¼ teaspoon salt
- Pepper to taste
- Mix the dressing ingredients and set aside.
- Cook the couscous as directed in the box.
- Mix the olives, cherry tomatoes, parsley and crumbled feta cheese with the couscous; add dressing and let cool before serving.