GREEK-STYLE COUSCOUS SALAD

FOR THE DRESSING:
2/3 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
FOR THE SALAD:
2 cups cooked couscous, cooled
1/2 cup diced cucumber
1/2 cup diced fresh tomato
1/4 cup coarsely chopped pitted Kalamata olives
2 tablespoons crumbled feta cheese

To make the dressing, combine oil, vinegar, oregano, salt and pepper; mix well. Set aside.

In medium bowl, combine the ingredients for the salad. Pour Dressing over salad. Stir well to combine. Refrigerate until cold.

Makes 4 servings
Adapted from source: Flexible Fare by Sandra Rudloff

Category:  Salads, Rice, Grains
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