1 box plain couscous, prepared and cooled
1 pint grape tomatoes, halved (any tomato will do)
1 medium cucumber, chopped into large pieces
1/4 red onion, chopped
Handful of crumbled feta cheese
3/4 jar of mixed pitted olives, chopped (mine were green and kalamata)
1/4 cup pine nuts, toasted
For the dressing:
White Wine Vinegar
1/2 teaspoon dried oregano.
After the couscous has cooled, stir all ingredients except for dressing and pine nuts in a large bowl. To make the dressing, whisk lemon juice, garlic, oregano, about 1/4 cup of vinegar, and enough olive oil to give it the consistency of a vinaigrette. Pour over salad and stir in small batches until you like the taste. Stir in the pine nuts.
A lot of the recipes called for red wine vinaigrette, but with all the strong flavors already in this salad (mainly the olives), I went for the lighter white wine vinegar.