- 3/4 cup water
- 1/4 teaspoon salt
- 1/2 cup plain couscous
- 1 cup chopped red bell pepper
- 1/3 cup pitted Kalamata olives or other brine-cured black olives, halved
- 1/2 cup chopped fresh mint
- 3 tablespoons bottled olive oil vinaigrette
- 1/2 cup crumbled feta cheese (about 2 1/2 ounces)
- 8 medium romaine leaves, left whole
- Bring 3/4 cup water and 1/4 teaspoon salt to boil in medium saucepan over medium heat. Stir in couscous. Remove from heat. Cover and let stand 5 minutes. Transfer couscous to bowl; fluff with fork and cool slightly.
- Stir chopped bell pepper, olives, and mint into couscous. Stir in olive oil vinaigrette. Fold in feta cheese. Season with salt and pepper.
- Arrange 4 romaine leaves on each of 2 plates. Spoon salad into romaine.