Ingredients
-
3 garlic cloves, minced
-
1 tablespoon margarine
-
1 1/4 cups water
-
1 cup couscous (uncooked)
-
1/2 teaspoon salt
-
1 cup chopped fresh parsley (1/3 cup if you are using the dried stuff)
-
1/4 cup chopped mint leaf
-
4 green onions, chopped
-
1 pint cherry tomatoes or 1 pint grape tomatoes, cut in half
-
1/2 English cucumber, diced (I leave the skin on for extra nutrients, but you can peel if you prefer)
-
1 (19 ounce) can chickpeas, drained
-
2 tablespoons lemon juice
-
2 tablespoons olive oil
-
1 tablespoon ground cumin
-
3/4 cup feta cheese, crumbled
Instructions
- In a medium pot, boil water with garlic, margarine and salt. When water is at a rolling boil, add couscous. Stir a couple times. Turn off heat and cover the pot. Leave for 10 minutes without opening the lid.
- After 10 minutes, give the couscous another stir and let sit, uncovered to cool.
- Meanwhile, while the couscous is busy cooling, in a large bowl, combine all the remaining ingredients except for the feta cheese, lemon juice and the oil.
- Add the couscous to the bowl. Mix thoroughly to combine everything.
- When everything is combined, you can add the lemon juice and oil and mix again. Sometimes, I find I may have to add a litlle bit more lemon juice, but that is my preference --
- Add feta cheese just prior to serving the salad and mix again.