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EatingWell Test Kitchen
“Packed with fiber, vitamins and minerals, whole-wheat couscous is ready to eat in minutes. Make it a meal: Fill pita bread with this salad for a tasty sandwich.”
1½ cups whole-wheat couscous
2 teaspoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups boiling water
1½ cups packed fresh parsley leaves
½ cup packed fresh mint leaves
4 scallions, coarsely chopped
2 large vine-ripened tomatoes, seeded and chopped (about cups)
½ cup lemon juice
½ cup crumbled feta cheese (2 ounces), optional
1Combine 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.
2Chop 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.