10 sun dried tomatoes, cut in half (not packed in oil)
1 1/2 cups cooked couscous, cold
1 small cucumber, unpeeled, seeded and coarsely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
2 ounces feta cheese, crumbled
1 tablespoon pine nuts
1 tablespoon olive oil
1 tablespoon lemon juice
1 1/2 teaspoon fresh oregano, chopped

Pour hot water over sun dried tomatoes to cover them. Let stand for 10-15 minutes or until softened; drain and coarsely chop. Mix tomatoes, couscous, cucumber, parsley, basil, cheese and nuts in a large bowl. Mix remaining ingredients and pour over couscous mixture and toss. Cover and refrigerate for 1-2 hours.

Makes 7 Servings
Serving Size: 6 ounces