1 cup uncooked couscous
1 6oz package of Athenos Feta
1/4 cup EVOO
1/4 cup apple cider vinegar
5 sweet peppers
2 large carrots
handful of fresh parsley
handful of fresh thyme
salt and peper to taste
Cook the couscous as the package directs.
When it's cooked toss in a large bowl with the feta.
Put in the refrigerator to cool.
In a separate small bowl, whisk together the
oil, vinegar, parsley, and thyme.
Pour over the cooled cheese and couscous mixture.
Add salt and pepper to taste.
Run all your veggies through a food processor,
or finely chop, and toss into the cold salad.
Let it sit for a few hours in the fridge so that all the flavors
can get to know each other.
Serve over spinach or all by itself!