Salads

Couscous Salad with Feta, Green Onion and Mint
(8-10 Servings)

  • 3 cups water
  • 2 cups couscous
  • 2/3 cup fresh lemon juice
  • 3 Tbsp red wine vinegar
  • 2 Tbsp Dijon mustard
  • 4 garlic cloves, minced
  • ¾ cup olive oil
  • 1 bunch green onions, chopped
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 cucumber, peeled, seeded, and chopped
  • ½ cup sliced black olives
  • 1 bunch fresh parsley, finely chopped
  • ¼ cup chopped fresh mint leaves
  • ½ lb Greek Feta cheese
  1. Bring water to a boil in a large saucepan. Mix in couscous. Cover and remove from heat. Let stand 10 minutes. Transfer couscous to large bowl, fluff with fork. Set aside.
  2. Mix lemon juice, vinegar, mustard and garlic in small bowl. Whisk in oil.
  3. Add onions, chickpeas, cucumber, olives, parsley, mint and dressing to couscous; toss well.
  4. Add cheese and toss gently.
  5. Can be made 6 hours in advance. Chill well.