FETA COUSCOUS SALAD

By jarren

Ingredients

• 1 1/2 cups uncooked instant couscous
• 1 1/4 cups vegetable or chicken broth
• 1/4 cup olive oil
• 1/2 cup feta cheese
• 1 small tomato, seeded and diced
• 8 chopped black olives (or kalamata olives)
• 1/4 cup chopped flat-leaf parsley
• 1/2 tsp coarse salt
• 1/4 tsp cracked black pepper

Details

Servings 4

Preparation

Step 1

Place couscous in a medium bowl. Bring broth to a boil in a small saucepan, pour over couscous and cover tightly. Let rest for 5 minutes, uncover, fluff with a fork and cool to room temperature.

Add remaining ingredients, toss and refrigerate for 2 hours.