1c couscous (tri-color)
1 pint cherry tomatoes
1/4T olive oil
thyme sprigs or dried to taste
1 can artichoke hearts
1/2 jar Kalamata olives
1/2 large cucumber peeled and seeded
4 oz. Feta
Cook couscous according to the package. Halve the tomatoes, drizzle with olive oil and spinkle with thyme. Roast at 375° for 20 minutes.
In a bowl- quarter the artichoke hearts, halve the Kalamata olives, and slice the cucumber. Crumble Feta into bowl. Add couscous and tomatoes. Mix well. Salt and pepper to taste. Drizzle olive oil over the salad.
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