five olives

• 1 cup couscous
• salt
• 1 1/4 cups very hot water
• 1/4 cup finely diced red onion
• 3 tablespoons fresh lemon juice
• 2 tablespoons finely chopped oregano
• 1 tablespoon drained small capers, finely chopped
• 1 garlic clove, minced
• 1/4 cup extra virgin olive oil
• 1 medium cucumber peeled seeded and cut
• 1/4 cup chopped mixed olives
• 3 large romaine lettuce leaves, chopped
• pepper
• 1/2 ounces feta cheese, crumbled

Cooking Instructions:

1. In a medium bowl, toss couscous with 1 teaspoon of salt. Stir in the water, cover with plastic wrap and let stand until the water is absorbed and couscous is tender, about 20 minutes.
2. Meanwhile, in a large serving bowl, combine the red onion with the lemon juice, oregano, capers and garlic and let stand for 5 minutes.
3. Whisk in the olive oil and then add the cucumber and olives. Fluff the couscous with a fork and add it to the dressing. Add the lettuce, season with salt and pepper and toss well. Top the couscous salad with the crumble feta and serve right away.