Quick Spanish Couscous Salad

Bring 2 cups of water to a boil in a large pot over high heat. Add the 2 cups of couscous, stir once, and remove from heat.

Cover the pot tightly with a lid and let the couscous rest for 5 minutes to absorb the liquid.

Fluff the couscous with a fork to separate the grains and transfer to a large mixing bowl.

Crush the 1 clove of garlic and add to the warm couscous along with the pinch of dried thyme and pinch of oregano. Stir well to distribute the seasonings.

Chop the 1 tomato into small pieces and add to the couscous along with the ¼ cup of sliced stuffed green olives.

Toss all ingredients together until evenly combined. Allow the salad to cool to room temperature for 3-5 minutes before serving, or refrigerate for a chilled salad.