2 cups instant couscous
8 cups coarsely chopped vegetables ( cucumber, tomatoes, celery, red or green pepper, zucchini, red onion)
2/3 cup olive oil
1/4 cup Dijon mustard
1/4 cup lemon juice
2 tbsp. minced fresh basil leaves
or 
2 tsp. dried basil
2 tsp. minced fresh thyme leaves
or
1 tsp. dried thyme
2 cloves garlic, minced
1 tsp. salt
1 tsp. Frank's Red Hot Sauce
4 oz. feta cheese, crumbled

Makes 10 Servings

Recipe from Linda's Kitchen

Prepare couscous according to pkg. directions; fluff with fork.  Spread on large serving platter.

Place vegetables in large bowl.  Place oil, mustard, lemon juice, herbs, garlic, salt and Red Hot sauce in blender or food processor.  Cover and process until well blended.  Pour dressing over vegetables; toss well to coat evenly.

To serve, arrange vegetables over couscous; sprinkle with cheese.