Israeli Couscous with Cherry Tomatoes and Feta

Ingredients:
Israeli Couscous
Water
Cherry Tomatoes
Feta
Vinegar (I used champagne vinegar)
Some complementing herb (e.g. oregano, basil, parsley)
Olive oil
Salt
Pepper

In a medium saucepan, saute couscous with olive oil over medium heat until it is lightly browned (at least 5 minutes). Slowly add water to couscous (12 oz (340 g) of couscous should require 3 1/2 cups boiling water -- but if you package has directions follow its recommended water amount). Bring to a boil. Reduce heat to medium low and cover. Simmer for 12 minutes or until most of the water is absorbed.

While the couscous is steaming, pick off the green tops from the tomatoes, and cut the feta into cubes. Mince herbs.

Stir couscous. Add some more olive oil to keep the couscous from sticking, and add the tomatoes. Also add a dash of vinegar, half of the minced herbs, and a pinch of salt and pepper. Saute until the tomatoes are hot and a few (but not all of the skins) break. Mix the remaining herbs and feta, and add a dash more of fresh olive oil for flavor. You can serve this dish immediately when its hot, or at room temperature.