Couscous Roasted Tomato Salad

2 cups tri-color pearl couscous

3 cups water

Bring water and 1 teaspoons salt to a boil. Add couscous. Simmer for about 10 minutes with the lid on. Toss with a drizzle of olive oil. Place in fridge.

1/2 cup cherry tomatoes – roasted

3 cloves garlic

1/4 cup olive oil

1/4 cup warm water

1/4 teaspoon black pepper

1 tablespoon lemon juice

Combine list into a blender. Blend into dressing.

1-1/2 pints cherry tomatoes – Roasted

1/2 cup kalamata olives – pitted

1/2 cup feta cheese

1/2 cup cucumber – diced (optional)

Toss this list with the cold couscous and the dressing. Serve cold. Happy Eating!x