Ingredients
1 cup(s) instant couscous
2 Tbsp. finely chopped sun dried tomatoes, bag
1 cup(s) boiling water
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp dried mint
1 tbsp dried oregano
1/4 tsp pepper
1 Tbsp. white wine vinegar
1 can(s) drained artichoke hearts, quartered (14 oz.)
3/4 cup(s) crumbled feta cheese
1/2 cup(s) chopped fresh parsley
1/3 cup(s) drained & sliced, kalamata olive
Preparation
Place couscous and sun-dried tomatoes in heatproof bowl. Add boiling water; stir once, then cover and set aside for 10 minutes. Fluff with fork. In measuring cup, whisk together oil, lemon juice, mint, vinegar, oregano, and pepper; stir into warm couscous. Top with artichoke hearts, feta cheese, parsley and olives; stir gently to combine.
