Paula's Couscous Salad

  • Level: Easy
  • Total: 13 min
  • Prep: 10 min
  • Cook: 3 min
  • Yield: 4 servings
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Ingredients

1 1/2 cups water

1 teaspoon extra-virgin olive oil

1 cup uncooked couscous

1 cup cherry tomatoes, quartered lengthwise

5 tablespoons pitted and sliced kalamata olives

5 tablespoons chopped fresh parsley leaves

4 ounces feta cheese, crumbled

Dressing, recipe follows

Dash Ceylon cinnamon, optional

Dressing:

2 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon salt

Freshly ground black pepper

Directions

  1. In a medium saucepan, bring the water and the 1 teaspoon oil to a boil. Stir in the couscous. Remove from heat, cover, and let stand for 2 minutes. Uncover and fluff with a fork. Add remaining ingredients and toss with dressing. Taste and add a pinch of cinnamon, if desired. Serve hot or at room temperature.

Dressing:

  1. Whisk all ingredients in a small bowl and set aside.
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