2 c. couscous
2 c. chicken stock or water
1 green pepper, diced fine
2 tsp. fresh oregano, mint or marjoram or 1 tsp. dried
2 tsp. fresh mint, minced
1 can pitted black or Greek olives
1 clove garlic, crushed
4 fresh, ripe tomatoes, minced fine
1 sm. red onion, minced fine
1 cucumber, peeled, seeded and diced
2/3 c. olive oil
3/4 c. wine vinegar
1/2 lb. feta cheese, crumbled

Bring stock to boil and mix with couscous in very large bowl. Fluff once a minute for 10 minutes. This will prevent couscous from clumping. Mix oil and vinegar in a bowl and pour over couscous. Add everything else, mix and refrigerate. Check before serving, because you may need to add more oil and vinegar.