Couscous Salad

czwartek, 13 lutego 2014

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

1 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.
2 After 10 minutes, give the couscous another stir and let sit, uncovered to cool.
3 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.
4 Add the couscous to the bowl. Mix thoroughly to combine everything.
5 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 --
6 Add feta cheese just prior to serving the salad and mix again.

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