tabbouleh

Ingredients
1/2 cup dry couscous
3/4 cup water
1 cup cucumbers, thinly sliced and quartered
1/2 cup red bell pepper, chopped
1/4 cup sweet onion, chopped
2 tablespoon black olives, chopped
1/4 cup flat-leaf parsley, chopped
4 teaspoons olive oil
1 tablespoons white wine or unseasoned rice vinegar
2 tablespoons feta cheese crumbles
1 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper

Preparation
In a medium saucepan heat water to a boil and add couscous. Return to boiling. Remove pan from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool while preparing vegetables.
Add cucumber, bell pepper, onion, olives and parsley to couscous.
Combine olive oil, wine or vinegar, feta cheese, basil, salt and pepper to make dressing. Mix with the couscous salad.
Refrigerate at least 1 hour. Serve chilled.