english cucumber, peeled, sliced and quartered
heirloom cherry tomatoes, cut in halves or quarters
chopped fresh parsley
crumbled feta cheese
extra virgin olive oil
freshly ground pepper, to taste
In a medium sauce pot, combine 1 cup of whole wheat couscous with 1 cup of water. Bring to a boil, cover and remove from heat. Let sit for 5 minutes then fluff with a fork. If serving right away chill couscous in the freezer, or let it come to room temperature.
In a large glass bowl, combine chilled cous cous, tomatoes, cucumbers, parsley and feta cheese. Mix together. Lastly, add olive oil, lemon juice, salt and pepper. Give everything a final toss. The great thing about this salad is it is still versatile - you can make this ahead of time, make a big batch for lunches, or eat right away! Enjoy!