Greeky Couscous Salad

1 1/2 cups couscous
3 T butter
2 1/4 cups water or broth
2 cups crumbled feta cheese
1 pint cherry tomatoes, cut in half
2 cucumbers, peeled, seeded and cut into cubes
1/2 cup loosely packed fresh basil leaves, chopped
juice of 1 lemon
1/4 cup olive oil
salt and pepper to taste

Melt butter in a sauce pan over medium heat.  Once butter is melted, add couscous and stir until coated.  Add water or broth, bring to a boil, then turn heat to low.  Cover until all liquid is absorbed (about 5-7 mintues).  Fluff with a fork in a large bowl and let cool down.

While couscous cools combine the rest of the ingredients and add to couscous.