Mediterranean Couscous Salad

• 1 34 cups water
• 1 cup quick-cooking couscous
• lemon-oregano vinaigrette
• 1 medium sweet red pepper, chopped
• 12 cup chopped seeded cucumber
• 14 cup pitted kalamata olives or 14 cup ripe olives, chopped
• 14 cup crumbled feta cheese (1 oz.)
• pita chips

1. In a small saucepan, bring water to boiling.
2. Remove from heat and stir in the couscous.
3. Let stand, covered, 5 minutes.
4. Fluff with fork.
5. Place couscous in large bowl and drizzle with vinaigrette.
6. Cook for 10 minutes.
7. Add sweet pepper, cucumber, and olives; toss to combine.
8. Sprinkle with cheese.
9. Serve with Pita chips.
10. (Vinaigrette: 3 T lemon juice, 2 T olive oil, 1 T fresh or 3/4 t dried oregano, 1 T fresh or 1/4 t dried mint).
11. (Pita chips: cut in half and each half in 6 wedges.
12. Brush with 1 T olive oil or coat with nonstick cooking spray.
13. Sprinkle with 1/4 to 1/2 t garlic salt.
14. Bake at 400 for 6 to 8 minutes or until crisp and lightly browned).

water, couscous, lemonoregano vinaigrette, sweet red pepper, cucumber, olives, feta cheese, pita chips

Taken from www.food.com/recipe/mediterranean-couscous-salad-163989 (may not work)