Mediterranean Couscous Salad

This recipe is more of a rough guideline, rather than an exact recipe. This salad came about because I had random things left in my pantry and fridge before our move and a friend told me this salad would use up some of that stuff. She only told me the ingredient list, no measurements. So here is what I did.

Mediterranean Couscous Salad 

1 box Couscous (I use the Near East brand, typically either the Parmesan or toasted pine nut flavor.) or pearled couscous cooker per package direction, typically makes approx 3 cups cooked.

1 cucumber, peeled and diced
1-2 Tbsp. red onion, diced

2 Roma tomato, diced

1/2 can (15 oz) olives, sliced (either black or kalamata)

1/2+/- cup Greek or Italian dressing

1/4+/- cup Feta cheese

Cook couscous according to package directions. 

Allow couscous to cool before adding remaining ingredients.

Add cucumber, tomatoes, onion, olives, and dressing. Toss to combine. You can add more dressing if desired. 

Let the salad sit in the fridge for a couple of hours before serving, allowing the couscous to soak up some of the dressing. If the salad is too dry you can always add more dressing right before you serve it. Add the feta right before serving and toss to combine.

You could also add grilled chicken and make this a complete meal.

Enjoy!