Couscous Salad With Artichokes And Black Olives

• 1 cup(s) instant couscous
• 2 Tbsp. finely chopped sun dried tomatoes, bag
• 1 cup(s) boiling water
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp dried mint
• 1 tbsp dried oregano
• 1/4 tsp pepper
• 1 Tbsp. white wine vinegar
• 1 can(s) drained artichoke hearts, quartered (14 oz.)
• 3/4 cup(s) crumbled feta cheese
• 1/2 cup(s) chopped fresh parsley
• 1/3 cup(s) drained & sliced, kalamata olive

1. Place couscous and sun-dried tomatoes in heatproof bowl. Add boiling water; stir once, then cover and set aside for 10 minutes. Fluff with fork.
2. In measuring cup, whisk together oil, lemon juice, mint, vinegar, oregano, and pepper; stir into warm couscous.
3. Top with artichoke hearts, feta cheese, parsley and olives; stir gently to combine.

cups, tomatoes, cups, olive oil, lemon juice, mint, oregano, pepper, white wine vinegar, hearts, cups, cups, cups

Taken from www.epicurious.com/recipes/member/views/couscous-salad-with-artichokes-and-black-olives-52967371 (may not work)