Greek Couscous Salad

5 cups couscous, cooked according to package directions

6 tsp olive oil, divided

1 medium sized red onion, finely chopped

½ cup minced fresh parsley

1/3 cup cider vinegar

1 ½ tsp dried oregano

1 tsp salt

1 tsp sugar

1/8 tsp pepper

1 large tomato, chopped

1 large red pepper, chopped

1 medium sized cucumber, peeled, seeded, and chopped

½ cup black olives, sliced and drained, optional

½ cup crumbled feta cheese

In a bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper, and oil.  Pour over couscous and toss to coat.

Cover and refrigerate 2-24 hours.

Just before serving, gently stir in tomato, red pepper, cucumber, olives, and cheese.

-Jade Jones