Tomato, Artichoke And Feta Couscous Salad - cooking recipe

Ingredients

1 1/4 cups water
1/4 teaspoon salt
2 tablespoons lemon juice
1 cup couscous
Salad
2 cups cherry tomatoes, quartered
1 cup feta cheese
1/2 cup red onion, thinly sliced
2/3 cup kalamata olive, halved
2 -170 ml marinated artichoke hearts, drained and halved
4 tablespoons parsley, chopped
Herb Vinaigrette
1/3 cup olive oil
1/4 cup lemon juice
2 garlic, minced
3 tablespoons basil, chopped
1/2 teaspoon oregano, dried
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar, honey (optional)

Preparation

In a large saucepan, combine water and salt; cover and bring to a boil. Stir in lemon juice. Stir in couscous; cover and remove from heat. Let stand for 5 minutes. Transfer couscous to large bowl and fluff with fork; let cool for about 15 minutes, fluffing with fork frequently.
Salad: Add tomatoes, feta cheese, onions, olives, artichoke and parsley to couscous; stir to mix.
Add vinaigrette and toss to ix. Add salt and pepper to taste.