Mediterranean Couscous Salad

makes 6-8 servings

For the salad:

4 cups cooked couscous (about 1/2 package)

1 cup halved grape tomatoes

1 cup jarred artichoke hearts, drained and chopped

1 cup chopped pitted kalamata olives

1/4 cup chopped fresh basil

1/4 cup crumbled feta cheese

For the dressing:

1/4 cup olive oil

juice of 1 large lemon

2 cloves garlic, minced

1/2 teaspoon dried herbes de Provence

fine sea salt and freshly ground black pepper, to taste

1. In a large serving bowl, combine together the cooked couscous, tomatoes, artichokes, olives, and basil.

2. In a small bowl, whisk together the olive oil, lemon juice, garlic, and herbes de Provence. Season to taste with salt and pepper.

3. Pour the dressing over the couscous salad and stir to combine. Top with crumbled feta cheese before serving.