This salad (originally found from a Kraft food magazine) is one of our kids' favorites. It makes a good side dish, but is actually hearty enough that, if served with a side of garlic toast, you can actually have it as a main dish, which is great for those summer days when it's just too hot to use the oven.
2 cups uncooked whole wheat couscous (we generally just use plain)
2 cups cucumber slices halved or quartered
2 large tomatoes, chopped
8 oz crumbled feta cheese
2 tsp dried dill or 2 Tbsp fresh
1 cup Italian dressing
Cook couscous as directed on package, without the salt and butter. Fluff with fork. Place in large bowl; cool 10 min. Add remaining ingredients and mix. Original recipe says to chill 1 hour, but we generally don't bother and just eat it right away.
