Sounds like a definite "keeper" recipe.

Lynne, would you mind re-posting the recipe for those of us who didn't see the first time?

TIA

It's my recipe, and there's a huge bowl of it in the fridge right now. :-) I'm really glad it went over so well, Lynne! Of course you don't need to use that particular salad dressing, we just happen to like it, and we're too dang lazy to make homemade dressing when it kind of gets overwhelmed by the feta anyway; I didn't have any of the Greek dressing on hand this time and substituted Newman's Own plain vinaigrette since I had half a big bottle, came out fine.

Sorta-Greekish Couscous salad
2 boxes Near East garlic-flavor couscous, prepared per box directions and set aside to cool (stir occasionally with a fork to keep from clumping)
1 European cucumber, peeled if the skin is thick/tough and diced
3 Roma/plum tomatoes, seeded and diced (peel if you like)
2 small red, yellow or orange bell peppers, diced (try to mix colors for a prettier dish)
1 large carrot, coarsely grated
handful of thawed frozen petite peas
big handful of chopped flat-leaf parsley
2-3 large cloves garlic, minced (confession time: I buy it in the jar)
a dozen or so chives (or 2-3 green onions), minced
1 6-oz container feta cheese, crumbled; if you buy the stuff in brine, drain it before crumbling and pat dry after crumbling, but I am lazy and just buy the pre-crumbled kind
Newman's Own Greek Vinaigrette
salt and pepper to taste
(once I tossed in about half a pound of cooked, peeled, deveined-if-necessary small shrimp - designated in the fish market as 51/60 or 61/70 - and it was delicious)
(a friend of mine adds finely chopped pitted Greek black olives, but I think olives are one of the most revolting foods on the planet so I don't!)

Mix couscous, veggies, and cheese being careful not to mush the couscous. Slosh on some of the vinaigrette until everything's nicely coated and it tastes yummy - we tend to use around 1/3 of a (small) bottle. Salt and pepper to taste. Holds in the fridge about 4 days, although the feta flavor can get a little rugged eventually. (If this stands for more than 48 hours you will need to add more vinaigrette as the couscous will absorb it and the salad will be a tad dry.) Best served cool rather than chilled, but don't leave it out of the fridge for more than an hour. At home I serve this as a main dish and it feeds about 6 people, for a party it serves 12 or so as a side depending on how much other stuff there is.

Thanks so much johnmari. Sounds easy enough and I love tried and true recipes!

Thanks, Johnmari :^) As I said, this recipe of yours has been ~ and is ~ a HUGE hit with my entire clan. Gosh, I love it . . . we ALL love it!
I'm adding your name to the recipe in my cookbook now so that my feeble brain doesn't forget again.
Many thanks for sharing it with us all here on this great forum. It's a keeper for sure.
Lynn

I'm going to keep it (and make it) too! Sounds yummy! I must have missed it the first time around and my recipe collection seems quite stale right now.

Around here, Greek olives are considered a great Xmas gift! They will surely find their way in my dish too.