Couscous & Tomatoes

Directions

1. To start, make the tomato salad. Cut the tomatoes in thirds the long way so you have a round disk and two ends. The smaller pieces help you get the perfect bite.
2. Add all of the cut tomatoes to a bowl and add the chives, garlic, lemon juice, olive oil, salt, pepper, vinegar, paprika, and oregano. Stir well to combine.
3. If you haven’t already, cook the couscous according to package instructions. (You’ll likely have more than one cup of tomato salad at this point, so if you want to use all of it to make a couscous salad, feel free to cook a little extra.) 
4. Add the couscous to a large bowl and add the thyme, oregano, tomato salad, and olive oil. Mix well with a spatula.
5. Top with crumbled feta and serve. Store in an airtight container in the fridge for 3-5 days.