3/4 cup Israeli Couscous
1/2 English cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 cup Feta, crumbled
1 tbsp Italian parsley finely chopped, reserve stems
1 tbsp mint, finely chopped
2 tbsp red wine vinegar
Pinch of sugar
Olive Oil to taste
Salt and Pepper to taste
Bring to a boil 2qys heavily salted water and add couscous. Remove from heat and cover for 15-20 minutes until couscous is al dente., drain remaining water and allow to come to room temperature or chill completely.
Combine couscous with all other ingredients and refrigerate for at least 2 hours and up to 2 days.