Ingredients
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2 cups uncooked couscous
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1 teaspoon salt
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3 cups boiling water
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6 green onions, chopped
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1 cucumber, peeled and diced
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2 large ripe tomatoes, peeled and diced
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1 1/2 cups cooked garbanzo beans
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1/2 cup crumbled feta cheese
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1 cup chopped fresh parsley
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1/4 cup chopped of fresh mint or 1 tablespoon dried mint
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3 tablespoons extra virgin olive oil
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salt & fresh ground pepper
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2 lemons, juice of
Instructions
- Add the couscous, salt, and boiling water to a large mixing bowl.
- Cover bowl and set aside for 10 minutes.
- Fluff couscous with a fork; all liquid should be asborbed; let cool to room temperature (I put the couscous in the frig to chill a little).
- Once the couscous is at room temperature, add the chopped green onion, cucumber, tomatoes, garbanzo beans, feta cheese, parsley, mint, olive oil, lemon juice, and salt and pepper to taste.
- Toss salad gently.
- It is recommended that if you make this salad ahead of time, add the olive oil and lemon juice right before ready to serve.