Cous Cous Salad

shared by Debi J.

Ingredients:
1 cup dry couscous, cooked as directed
cherry tomatoes, halved
2 cucumbers, cut to bit size
juice of 1/2 lemon
1 T. olive oil
2 oz. crumbled Feta cheese
sliced black olives
salt and pepper to taste

Instructions:

Let couscous cool, then mix all together and refrigerate.

Note: I used a whole box of Garlic & Olive Oil couscous; 2 boxes of grape tomatoes, 2 cans sliced olives and 4 oz. Feta.