Couscous Salad With Artichoke Hearts And Black Olives

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1 cup instant couscous

2 tbsp finely chopped dry-packed sun dried tomatoes

1 cup boiling water

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp dried mint

1 tbsp white wine vinegar

1 tsp dried oregano

1/4 tsp pepper

1 can (14 oz/398 mL) artichoke hearts , drained and quartered

3/4 cup crumbled feta cheese , (about 5 oz/140 g)

1/2 cup chopped fresh parsley

1/3 cup sliced black olives , rinsed and drained

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