3 cups cooked cous cous- I used whole wheat and Israeli
1/4 cup diced red onion
1/4 cup diced kalamata olives
1/4 cup shredded mint leaves
1/4 cup finely chopped dried apricot
1/4 cup toasted pine nuts
1/4 cup feta cheese
1/4 cup diced roasted peppers
3 T olive oil
2 T lemon juice
1/4 clove garlic, minced finely
salt and pepper to taste
Cook cous cous according to package directions. When done, fluff with a fork and transfer to a bowl. Drizzle with a little olive oil and set aside. Get to chopping all your salad fixings and add them to the bowl as you go.
Mix together the olive oil, lemon juice and garlic and toss into salad. Serve room temperature or cold.