Couscous with feta green onion and mint - bon appetit
8 -10 servin
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| 2 | cups | Couscous |
| ⅔ | cup | Fresh lemon juice |
| 3 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Dijon mustard |
| 4 | Garlic cloves, minced | |
| ¾ | cup | Olive oil |
| 1 | Green onion bunch, chopped | |
| 1 | can | (15-oz) garbanzo beans (chick-peas), drained |
| 1 | Cucumber, peeled, seeded, chopped | |
| 1 | can | (3.8-oz) sliced black olives, drained |
| 1 | Fresh parsley bunch, finely chopped | |
| ¼ | cup | Chopped fresh mint leaves |
| ½ | pounds | Feta cheese, crumbled |
Directions
Bring water to boil in heavy large saucepan. Mix in couscous. Cover and remove from heat. Let stand 10 minutes. Transfer couscous to large bowl; fluff with fork. Set aside.
Mix lemon juice, vinegar, mustard and garlic in small bowl. Whisk in oil. Add green onions, garbanzo beans, cucumber, olives, parsley, mint and dressing to couscous; toss well. Add cheese and toss gently.
(Can be made 6 hours ahead. Cover and chill.) Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>