This fresh salad from Susie is adapted from a Paula Deen recipe. It was a hit dish at her spring-inspired book club hosted in April.
1 cup uncooked couscous
1 1/2 cup water
1t. extra virgin olive oil
1 c. cherry tomatoes, quartered
3/4 cup kalamata olives, pitted and sliced
1/2 cup parsley, chopped
4 oz. crumbled feta
2 T. extra virgin olive oil
2 T. lemon juice
salt and pepper
Boil the water and oil. Pour in the couscous, cover and turn off the heat. Let it sit for 5 minutes. Flake with a fork and let cool.
Add the rest of the ingredients and toss with dressing.