1 c tri-color couscous
1 1/2 c water
1 c grape tomatoes, cut in half
1/2 c feta cheese, goat or sheep are the best
1/3 c pine nuts
1 T chopped fresh chives
1 T chopped fresh parsley
Bring water to a boil. Remove from heat and add couscous. Cover for five minutes. Remove lid and fluff couscous. Transfer to a bowl and allow to cool for five minutes. In bowl toss couscous with remaining ingredients. Chill.
Notes: I used feta when making the salad this time BUT goat cheese, fresh mozzarella or cubed cheese of your choice would work as well. Pine nuts are considered seeds not nuts but some folks react to the pine nuts after eating them. Please exercise caution.