Mediterranean Style Couscous

• 1 cup, 2-2/3 teaspoons, 7/8 pinches Hot Vegetable Stock
• 1/2 pounds, 7/8 ounces, weight Couscous
• 2 teaspoons Oil
• 1/2 whole Red Onion
• 3-5/8 ounces, weight Feta Cheese, Crumbled/diced
• 5-1/3 ounces, weight Cherry Tomatoes, Quartered
• 3-5/8 ounces, weight Black Olives, Halved
• 1 bunch Fresh Parsley, Chopped

1. In a large bowl, pour the boiling vegetable stock over the couscous, and stir to combine. Cover with a plate and leave for 5 minutes. Remove the plate and fluff up the couscous with a fork.
2. Meanwhile, heat the oil in a frying pan and, over low heat, gently soften the red onion for 4-5 minutes. Set aside to cool.
3. Once the couscous and red onion are cool, mix together all ingredients. You may wish to hold back a little of the feta, parsley and olives to decorate.

vegetable, weight couscous, oil, red onion, tomatoes, parsley

Taken from tastykitchen.com/recipes/sidedishes/mediterranean-style-couscous/ (may not work)