1 green pepper, diced
1 red pepper, diced
1 golden pepper, diced
1/2 cup diced onion (Videlia, red, or green onions)
1 cucumber, seeded and diced
1 box Couscous mix (I like Near East brand, garlic and olive oil)
1 can Garbanza Beans (Chick Peas), rinsed and drained
1 can sliced black olives, drained
1 block of Feta Cheese, crumbled (I like the garlic and herb kind)
1 cup Cherry Tomatoes, halved across the equator


1/3 cup Extra Virgin Olive Oil
1/3 cup water
Juice of 2 lemons
1/2 teaspoon dried oregano
1 or 2 cloves garlic, minced (optional)
Salt and pepper to taste

Make the couscous according to package directions. Fluff with a fork and let cool. Meanwhile cut up all the fresh vegetables (except the tomatoes) and place in a big bowl. Add the garbanza beans, the olives, and crumble in the cheese.  Stir together gently with the couscous.

Whisk together the dressing and gently stir it into the salad.

Cover and refrigerate several hours or overnight. Take out of refrigerator at least 1/2 hour before serving. Add tomatoes, stir gently.

Serves a lot of people as a side dish. Can also be a main course if you like to eat vegetarian.