1 cup israeli couscous dry (cooked to package instruction)
1 bell pepper, small diced
1/2 cup cucumber, small diced
1/4 cup red onion small diced
1/2 cup carrot, small diced
1/2 cup cheddar cheese, small diced
1/4 cup white wine vinegar
1/2 shallot (chopped)
1/2 tsp dried oregano
1T chopped sun dried tomato
1/2 tsp salt
1/8 tsp pepper
3/4 cup oil
DirectionsTo make vinaigrette, in a blender combine vinegar, shallot, sun dried tomatoes and spices. Blend until smooth.
Slowly drizzle in oil on low speed, until emulsified.
Combine cooked couscous, vegetables, cheese in a bowl. Add vinaigrette to taste (reserve leftover). Season pasta with salt and pepper.
Chill for an hour, and serve. (additional add-ins olives, chopped salami, artichokes)