spring time and salads

It's about this time of year we start thinking of all the fresh vegetables we are going to eat and how we are going to prepare them. The snow is gone for the most part and and the sun is starting to show itself a bit more often. The season of soups and casseroles is about finished.

This cous cous salad is one of our favourites! So simply.

I use a garlic flavoured cous cous for a little something different, but you could use whichever you like.
Cook the cous cous as directed, fluff with a fork and let cool some while you prep the veggies you would like.

I don't measure with this recipe I just add things as I go and decide.
The salad pictured has approximately:
Balsamic Vinegar (just a slash or two)
1 small Red Bell Pepper
2 Green Onions
1 handful of sliced black olives
1/2 cup of light feta cheese

Refrigerate for about an hour.