Greek Couscous
Turn a classic Mediterranean-inspired salad into a complete dinner with the addition of a few simple ingredients.
- 1¼ cups water
- 1 cup couscous
- 1 (14½-ounce) can diced tomatoes, rinsed and drained well
- 1 small cucumber, unpeeled, quartered and cut into ½-inch dice
- 1 (2 ¼ -ounce) can sliced ripe olives, drained well
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon bottled minced garlic
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup crumbled feta cheese
In a medium saucepan over high heat, bring the water to a boil. Stir in the couscous.
Remove from heat; cover and let stand 5 minutes.
Fluff with a fork and set aside.
Meanwhile, in a large serving bowl, combine the remaining ingredients, stirring well to mix.
Cover and refrigerate for 20 minutes.
Add the couscous to the salad mixture, stirring well to mix.
Serve chilled or at room temperature.
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