Minted Couscous Salad
| 1 10 oz box couscous |
| 2 Cups boiling water |
| 1 cucumber, peeled, seeded and chopped |
| 1 19 oz can chick peas |
| 8 oz feta cheese, crumbled |
| 2 tomatoes, diced |
| 3 green onions, sliced |
| 1/2 Cup parsley, chopped |
| 1/2 Cup black olives |
| 1/4 Cup chopped fresh mint (or dried equivalent) |
| Dressing |
| 1/3 Cup olive oil |
| 3 Tablespoons lemon juice |
| 1/2 teaspoon ground coriander |
| 1/4 teaspoon ground cumin |
| 1/4 teaspoon black pepper |
Pour boiling water over couscous in a large bowl; cover and let stand 30 minutes until water is absorbed. Add remaining ingredients. In a small bowl mix ingredients for dressing. Pour over salad and refrigerate for a few hours. six servings
Another example of why I don't post on tablescape blogs.
