1 1/2 cups water
1 teaspoon extra-virgin olive oil
1 cup uncooked couscous
1 cup cherry tomatoes, quartered lengthwise
5 tablespoons pitted and sliced kalamata olives
5 tablespoons chopped fresh parsley leaves
4 ounces feta cheese, crumbled
Dressing, recipe follows
Dash Ceylon cinnamon, optional

Dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
Freshly ground black pepper