Summer Couscous Salad

• 7 58 ounces whole wheat or 7 58 ounces couscous
• 1 cucumber (peeled or not is up to you)
• 12 pint grape tomatoes, cut bite size
• 14 cup Peppadew pepper, chopped
• 14 cup green olives or 14 cup kalamata olive, sliced
• 14 teaspoon ground black pepper
• 2 tablespoons fresh basil, chopped
• 2 tablesppons fresh parsley, chopped
• 14 cup feta cheese, crumbled
• 2 tablespoons lemon juice
• 3 tablespoons olive oil

1. Cook couscous per package directions and let cool.
2. Chop vegetables and mix with cooled couscous.
3. Add olive oil and lemon juice and mix thouroughly.
4. Salt and pepper to taste.
5. Refrigerate at least one hour.
6. Sprinkle with feta cheese prior to serving.

whole wheat, cucumber, grape tomatoes, peppadew pepper, green olives, ground black pepper, fresh basil, parsley, feta cheese, lemon juice, olive oil

Taken from www.food.com/recipe/summer-couscous-salad-424256 (may not work)