Need a new idea for a summer lunch? Swap out the classic and boring pasta salad for this sophisticated couscous recipe!

Ingredients:

• 1 box of Near East couscous
• 1/2 hothouse cucumber
• 3 scallions (white and green parts)
• 1/2 pint grape tomatoes 
• 8 oz. feta cheese
• 1/2 pitted kalamata olives
• 1/4 cup olive oil
• 2 T red wine vinegar (or juice from olives)
• Salt to taste.

Directions:

• Bring 3 1/2 cups of water to a boil and add 2 teaspoons of kosher salt.
• When water is boiled, add box of couscous and turn off heat.
• Put on lid and let sit for 8-10 min. until couscous has cooked and absorbed water.
• Meanwhile, chop vegetables and cheese into bite-sized pieces.
• Mix vegetables and cheese with 1/4 cup olive oil and 2 T red wine vinegar (or juice from olives).
• Put couscous in a large bowl and fluff with a fork.
• Add vegetables to couscous, and mix together.
• Salt to taste.