2 (6-ounce) packages garlic and herb couscous mix (or any flavor you prefer)
1 pint cherry tomatoes, cut in half
1 (5-ounce) jar pitted kalamata olives, halved
1/2 cup diced mixed bell peppers (any color)
1/2 cucumber, cut into half-rounds
1/2 cup parsley, finely chopped
4 ounces crumbled feta cheese
1/2 cup Greek vinaigrette, bottled or from Oregano Vinaigrette, below
Oregano Vinaigrette
2 tablespoons lemon juice
4 teaspoons snipped fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground pepper
Pinch sugar
1/2 cup extra virgin olive oil
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1) Cook couscous according to package directions. Transfer to a large serving bowl to cool. Break up clumps of couscous with a fork.
2) When the couscous has cooled to room temperature, mix in tomatoes, olives, bell peppers, cucumber, parsley, and feta. Gradually stir vinaigrette into couscous until you arrive at desired moistness.
Oregano Vinaigrette
Combine all ingredients in a small screw-top jar and shake vigorously. Vinaigrette will keep for several weeks in the refrigerator
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