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Couscous Tabbouleh

List of Ingredients




1 1/2 cups couscous (there is whole wheat as well as regular)
2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups packed fresh parsley leaves, chopped fine (we use slightly less than this)
1/2 cup fresh packed mint leaves, chopped or 1 tsp. dried or to taste
4 green onions, chopped
2 large tomatoes, seeded and chopped (about 2 cups)
1/2 cup lemon juice
1/2 cup crumbled feta cheese, optional

Recipe



In a large bowl, combine couscous, oil, salt and pepper. Pour 2 cups boiling 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.
In food processor fitted with metal blade (or by hand), chop parsley, mint, green onions and tomatoes. Add them to the couscous, along with the lemon juice. Toss to blend. Gently stir in feta, or sprinkle over pasta. Serve room temperature or chilled.

Makes about 8 cups