Ingredients
- 1 medium cucumber
- 1/2 cup red bell pepper
- 1/4 cup sweet onion
- 2 tablespoon black olives
- 1/4 cup flat-leaf parsley
- 1/2 cup couscous, uncooked
- 3/4 cup water
- 2 tablespoons olive oil
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons feta cheese crumbles
- 1-1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Thinly slice cucumbers into quarters. Chop bell pepper, onion, olives and parsley.
- In a medium saucepan heat water to a boil and add couscous.
- Return to boiling. Remove pan from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool while preparing vegetables.
- Add cucumber, bell pepper, onion, olives and parsley to couscous.
- Combine olive oil, wine or vinegar, feta cheese, basil, salt and pepper to make dressing.
- Mix with the couscous salad.
- Refrigerate at least 1 hour. Serve chilled.
Tips
- Add cooked chicken breast chunks or slices for a delicious light lunch or supper.