• 1 c Israeli/pearl couscous
• 1 c water
• 1/2 vegetable bouillon cube, roughly chopped
• 1/4 red bell pepper, finely diced
• 1/2 cucumber (peeled and seeded), finely diced
• 1 c cherry/grape tomatoes, sliced in half
• 2 T red onion, minced*
• 1/2 c parsley, minced
• 10 olives, roughly chopped
• 2oz feta, diced
• 3 T + 1 t olive oil, divided
• 1 T red wine vinegar
• 1 t honey
• 1/2 t freshly ground black pepper
• pinch of salt

Add one teaspoon of olive oil to a sauce pan over medium heat. Once the oil is warm (about 30 seconds) add the couscous and stir for a minute or two until it is slightly toasted. Add 1 cup of water and bouillon cube. Immediately reduce the heat to low and simmer couscous for 8-10 minutes.

In a large bowl, whisk together the remaining 3 tablespoons olive oil with the red wine vinegar, honey, pepper, and salt. Add the red bell pepper, cucumber, tomatoes, onion, parsley, and olives. When the couscous is fully cooked, drain and rinse under cool water. Toss the couscous in the strainer until mostly dry, then add to the large bowl and toss to combine. Add the feta cheese and gently toss until also coated in the dressing. Serve and enjoy!

*Before mincing, soak the onion in a small bowl of water to reduce the raw onion taste.

• 1 avocado, diced
• 1/2 c red onion, diced
• 1/2 green bell pepper, diced
• 1 c of cherry tomatoes, cut in half
• 1 cucumber, diced
• 2 T olive oil
• 4 t red wine vinegar
• 1/2 t sugar
• salt
• black pepper

Combine all produce in a bowl. In a separate bowl, mix remaining ingredients to make dressing. Once dressing is well-blended, pour over salad. Stir lightly with a wooden spoon.