• 4 cups cooked Tri Colored Israeli Couscous
• 1 cup diced Portabella mushrooms
• 1 red bell pepper, diced
• ½ cup shallots, chopped fine
• 1 small zucchini, diced small
• 1 cup tart cherries, cranberries or gold raisins
• ½ cup roasted sunflower seeds
• Thyme, to taste
• Turmeric, to taste
• Italian seasoning, to taste
• ½ cup flat leaf parsley, roughly chopped
• salt and pepper to taste
• 8 oz feta cheese
• mint leaves for garnish

Cook couscous and keep warm. In sauté pan add olive oil and sauté red bell peppers, portabella mushrooms, shallots and zucchini until tender. Add to warm couscous then add Italian seasoning, dried fruit, sunflower seeds, turmeric, feta cheese, chopped parsley, thyme and salt and pepper to taste. Toss lightly until well mixed, garnish with mint and serve.