Spring Fling Cocktail
One Hundred Years of Solitude by Gabriel Garcia Marquez

Greek Couscous Salad

Couscous

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.

Ingredients
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

Dressing:

2 T. extra virgin olive oil

2 T. lemon juice

salt and pepper

Directions
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.

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