T. EVOO
2 T. freshly squeezed lemon juice
1/4 tsp. salt
Freshly ground black pepper

1 1/2 C. water
1 tsp. EVOO
1 C. uncooked couscous
1 C. cherry tomatoes, quartered lengthwise
5 T. sliced pitted kalamata olives
5 T. chopped fresh parsley
4oz feta cheese, crumbled (about 1 cup)

For the dressing, in a small bowl, whisk together the dressing ingredients; set aside. In a medium saucepan, bring the water and the 1 tsp. oil to a boil. Stir in the couscous; remove from heat, cover, and let stand for 3 minutes. Uncover and fluff with a fork. Pour dressing over the warm couscous and toss to combine. Add the remaining ingredients and toss gently to combine. Taste and adjust seasoning if desired. Serve hot or at room temperature