Ingredients
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1 1/2 cups dry couscous
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1 seedless English cucumber
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1 cup grape tomatoes
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1 cup pitted Kalamata olives, drained
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1/4 cup loosely packed fresh parsley leaves
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1 cup roasted garlic hummus
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1 lemon
Steps
1
Cook the couscous according to package directions.
2
Meanwhile, halve the cucumber lengthwise and thinly slice. Cut the tomatoes and olives into halves. Finely chop the parsley.
3
Divide couscous among 4 serving bowls. Top couscous with cucumber, tomatoes, and olives. Season with salt and pepper to taste. Spoon ¼ cup hummus onto each. Garnish with the parsley. Squeeze the lemon juice on top.
