Serves 6

Ingredients

• 1 cup                                 Instant Couscous
• 1 cup                                 water
• 1                                         large garlic clove
• 2 tablespoons                  olive oil
• 1 tablespoon                    balsamic vinegar
• 1                                         lemon, juice only
• 2                                         bell peppers, red, orange and or yellow
• -                          (roasted and diced)
• 1                                          small red onion, diced
• 1 tablespoon                     fresh basil, chopped
• 1/2 cup                              feta cheese, crumbled
• salt and freshly ground pepper to taste

Bring the water, garlic oil and vinegar to the boil in a small saucepan.

Place the couscous in a mixing bowl and pour the water mixture over the couscous, mix well, and cover for 15mins. Sprinkle with lemon juice and fluff with a fork.

Remove the garlic and add the peppers, onion, basil, and feta cheese.

Toss well, add seasoning and chill.

The salad may be served chilled or at room temperature.

NOTES : Jack and Jon gave this salad rave reviews. Joanne, the wife of the guide they used in Montana in the fall of 1999, made this salad for them. She packed a special lunch for them each day, they loved everything.

Recipe by : Joanne