Here's the recipe:
3 cups couscous
4 cups of water or chicken stock
1 red bell pepper, finely chopped
1/4 cup red onion, very finely chopped
1 cucumber, peeled and chopped
1 cup cherry tomatoes, halved
1/4 cup pitted and chopped Kalamata olives
1/2 cup crumbled feta cheese
1/4 cup fresh flat leaf parsley, chopped
1 or 2 garlic cloves, minced
1/8 cup red wine vinegar
1/4 cup extra virgin olive oil (high quality, cold pressed)
sea salt and freshly ground black pepper to taste
Mix all of the ingredients except the couscous and stock(or water) in a large bowl.
Add the cooked couscous to the salad and mix well. Brush your mold or sheet pan with olive oil and fill with couscous salad. Refrigerate for at least one hour. Unmold onto a nice dish or cut out shapes and serve!