Dressing
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
Freshly ground black pepper

Salad
1 1/2 cups water
1 teaspoon extra virgin olive oil
1 cup uncooked couscous
1 cup cherry tomatoes, quartered lengthwise
5 tablespoons sliced pitted kalamata olives
5 tablespoons chopped fresh parsley
4 ounces feta cheese, crumbled (about 1 cup)

1. For the dressing, in a small bowl, whisk together the 2 tablespoons oil, the lemon juice, salt and pepper to taste; set aside.

2. In a meduim saucepan, bring the water and the 1 teaspoon oil to a boil. Stir in the cuscous; remove from the 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 the seasoning if desired. Serve hot or at room temperature.

By Joanie Olson
Maxwell's