Couscous salad with garden vegetables and Feta

Ingredients

• 1/2 red onion, thinly sliced
• 1/2 green Bell pepper, cut into thin strips
• 1/2 yellow Bell pepper, cut into thin strips
• 1/2 English cucumber, cut in quarters
• 1 cup (250 mL) cherry tomatoes, cut in half
• 4 oz (120 g) Feta cheese, cut in cubes
• 2 cups (500 mL) cooked whole-wheat couscous
• 1 can (540 mL) red kidney beans, drained and rinsed
• 2 tbsp (30 mL) fresh parsley, chopped
• 1 garlic clove, minced
• 1 tsp (5 mL) dried oregano
• 3 tbsp (45 mL) red wine vinegar
• 1/3 cup (80 mL) extra virgin olive oil
• Salt
• pepper