Ingredients Jump to Instructions ↓

  1. 1 1/2 cups whole-wheat couscous

  2. 2 teaspoons extra-virgin olive oil

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon freshly ground pepper

  5. 2 cups boiling water

  6. 1 1/2 cups packed fresh parsley leaves

  7. 1/2 cup packed fresh mint leaves

  8. 4 scallions, coarsely chopped

  9. 2 large vine-ripened tomatoes, seeded and chopped (about cups)

  10. 1/2 cup lemon juice

  11. 1/2 cup crumbled feta cheese (2 ounces), optional

Instructions Jump to Ingredients ↑

  1. Combine couscous, oil, salt and pepper in a large bowl. Pour water over the couscous and cover. Let stand until the water has been absorbed, about 5 minutes. Uncover and fluff with a fork. Let cool completely. Chop parsley, mint and scallions in a food processor fitted with a metal blade. Add them to the couscous, along with tomatoes and lemon juice. Toss to blend. Gently stir in feta, if using. Serve at room temperature or chilled.


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