Couscous vegetable salad

makes 3-4 servings


Salad:

1 cup couscous

1 ¼ cup water ½ cup finely chopped, loosely measured parsley 1 finely chopped green onion 1 cup roughly chopped tomato (one large or 2 small) 1 cup roughly chopped cucumber (half a regular) 1 cup crumbled feta (measure after crumbling!)

Dressing:

2 tbsp oil, preferably olive

juice from 2 lemons hefty pinch of black pepper to taste

  1. Bring the 1 ¼ cups of water to a boil in a kettle or microwave. Once boiling, pour the water over the couscous, stir once or twice, then cover tightly for 10 minutes until the water is absorbed.
  2. In the meantime, mix the dressing ingredients together in a small bowl.
  3. Once the couscous is ready, toss with the remaining salad ingredients, drizzle over the dressing, toss again and serve!  Save the extra for an easily transported snack.

More Residence Recipes:
Black bean and corn salad
Cheesy salmon salad sandwiches
Chocolate Peanut Butter Truffles