> 1 1/2 cups dry couscous
> 1 seedless English cucumber
> 1 cup grape tomatoes
> 1 cup pitted Kalamata olives, drained
> 1/4 cup loosely packed fresh parsley leaves
> 1 cup roasted garlic hummus
> 1 lemon
Cook the couscous according to package directions.
Meanwhile, halve the cucumber lengthwise and thinly slice. Cut the tomatoes and olives into halves. Finely chop the parsley.
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.