I first made this salad one hot summer when I was in graduate school. It's healthy, crunchy, and light. You can use whatever flavor of couscous you like best.
Ingredients:
1 box couscous
1 can corn
1 small to medium red onion, chopped
6-8 oz. feta cheese, crumbled
1/4 cup red wine vinegar (or to taste)
1/4 cup light olive oil (or to taste)
kosher salt to taste
Cook the couscous according to box directions. Place cooked couscous into large bowl to cool. Add the remaining ingredients and stir. Put in the fridge for a couple of hours to allow the flavors to blend.
