Couscous Salad with Artichoke Hearts and Black Olives

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Couscous Salad with Artichoke Hearts and Black Olives

 

1 cup instant couscous

2 tbsps. finely chopped dry-packed sun-dried tomatoes

1 1/3 cups boiling water

3 tbsps. olive oil

2 tbsps. lemon juice

1 tbsp. dried mint

1 tbsp. white wine vinegar

1 tsp. dried oregano

1/4 tsp. pepper

1 14 oz. can artichoke hearts, drained and quartered

3/4 cup crumbled feta cheese

1/2 cup chopped fresh parsley

1/3 cup sliced black olives, rinsed and drained

 

Place couscous and sun-dried tomatoes in heatproof

bowl. Add boiling water; stir once, then cover and set

aside for 10 minutes. Fluff with fork.

In measuring cup, whisk together oil, lemon juice,

mint, vinegar, oregano, and pepper; stir into warm

couscous.

Top with artichoke hearts, feta cheese, parsley and

olives; stir gently to combine.

 

 

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