- 2/3 cup water
- Pinch of salt
- 1/3 cup whole-wheat couscous
- 1/4 cup roasted red peppers, coarsely chopped
- 3 kalamata olives, coarsely chopped
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon feta cheese
- 2 teaspoons fresh-squeezed lemon juice
- 1 teaspoon fresh minced garlic
- 1/2 teaspoon olive oil
- Boil 2/3 cup water in a small saucepan over high heat. Add salt, then stir in the couscous. Remove from heat and cover. Let stand for 5 minutes.
- Transfer the couscous to a small bowl. Mix in remaining ingredients. Serve hot, or chill in refrigerator and serve at room temperature.