Israeli Couscous Salad

This Middle East salad goes well with pita cut into triangles and toasted with garlic butter. I sometimes add cubed avocado or left over corn-on-the cob adding variety to this simple salad.

Ingredients

• 1 cup Israeli couscous

• 1 tsp. Extra Virgin Olive Oil

• 1 cup water

• splash of chicken broth (or a few sprinkles of bouillon)

• 1/4 red pepper

• 1/2 cup cubed cucumber

• 1 cup grape tomatoes cut in two

• 2 Tbsp. shallots, minced

• 1 handful fresh parsley

• 1 oz. crumbled feta cheese

• 1/4 cup sliced black olives

• 3 Tbs. Extra Virgin Olive Oil

• 1 Tbs. red wine vinegar

• 1 tsp. honey

• salt and pepper to taste

• splash of lemon juice

Directions

• Add 1 tsp. of EVOO to a sauce pan and quickly toast couscous

• Add water and broth and heat until boiling

• Lower heat and simmer for 8 minutes

• Chop all vegetables and olives and toss together

• Mix EVOO, vinegar, a splash of lemon juice,and salt & pepper and pour over vegetables

• Add cooled couscous and feta and toss.

• Refrigerate for at least 1 hour before serving