Paula's Couscous Salad

By teresafu

Recipe courtesy Paula Deen

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
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon salt
• Freshly ground black pepper

Preparation

Step 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.

Whisk all ingredients in a small bowl and set aside.