Courtesy of Eating Well Magazine
1.5 cups couscous
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups boiling water
1.5 cups packed fresh parsley leaves
1/2 cup packed fresh mint leaves
4 scallions, coarsely chopped
2 large vine ripened tomatoes, seeded and chopped (about 4 cups)
1/2 cup lemon juice
1/2 crumbled feta (2 ounces)
- Combine couscous, oil, salt and pepper in a large bowl. Pour water over the couscous and cover. Let stand until the water has been absorbed, about 5 minutes. Uncover and fluff with a fork. Let cool.
- Chop parsley, mint and scallions in a food processor. Add to couscous along with tomatoes and lemon juice. Toss to blend. Gently stir in feta. I add a little more olive oil to taste.