Couscous Salad

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Serves 6

2 cups cooked couscous (or rice or pasta)
2 cups coarsely chopped roasted red bell pepper
3/4 cup coarsely chopped Kalamata olives
1 cup coarsely chopped mint leaves
4 Tbs. olive oil
4 Tbs. lemon juice
1 clove garlic, through the press
2 tsp. fine sea salt
1 tsp. pepper
1 cup crumbled feta

Toss the couscous with the bell peppers, olives and mint. Whisk together the olive oil, lemon juice, garlic, salt and pepper, and toss with the couscous. Gently fold in the crumbled feta.
(Rebecca Ets-Hokin)