|Water||1 1⁄4 Cup (20 tbs)|
|Uncooked couscous||1 Cup (16 tbs)|
|Chopped tomato||3 Cup (48 tbs)|
|Chopped english cucumber||1 Cup (16 tbs)|
|Minced fresh parsley||1⁄3 Cup (5.33 tbs)|
|Diagonally sliced green onions||1⁄4 Cup (4 tbs)|
|Canned hearts of palm||14 Ounce, rinsed, drained, and sliced (1 Can)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Red wine vinaigrette||1⁄2 Cup (8 tbs)|
Place water in a medium saucepan, and bring to a boil.
Stir in couscous.
Cover, remove from heat, and let stand 5 minutes.
Combine couscous and next 7 ingredients, stirring well.
Pour vinaigrette over salad, and toss gently.
Cover and chill thoroughly.
Serve and decorate with olives, if you like.