Mediterranean Israeli Cous Cous & Quinoa Salad w/ Feta and White Balsamic Vinagrette

1 package Rykoff Sexton Tri-Color Couscous & Quinoa (1995752) 

1 cup Red Onion, Dice

1 cup English Cucumber, Diced

¾ cup Fresh Tomatoes, Diced

 1/2 cup Rykoff Sexton Star Cut Kalamata Olives (6543920)

1 cup Glenview Farms Mediterranean Feta Cheese (2606465)

1 ½ cups Monarch White Balsamic with Lime and Basil Vinaigrette (3942547)

Salt and Pepper To Taste

Cook one package of Rykoff Sexton Tri Color Cous Cous & Quinoa according to directions on the sleeve. Spread on a sheet pan and cool in refrigerator.

Add dressing slowly to your couscous salad mix until you have the desired texture

(1 to 1½ cups) then lightly toss with all of the prepared vegetables.

Finish the salad with a light drizzle of Rykoff Sexton Imported Extra Virgin Olive Oil (1945535) and a pinch of Fluer De Sel for a touch of salt and texture.