Couscous Vegetable Salad

This is a recipe I adapted from a Williams-Sonoma cookbook. When I add the mixed greens, I usually just tear them or chop them into bite-sized pieces. Also, you can use red onion if you prefer. This recipe does make a large amount, but it saves well for a couple days.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1  cup couscous
• 3  tablespoons extra virgin olive oil
• 1⁄4 cup fresh lemon juice
• 1⁄2 teaspoon  minced garlic
• 1⁄2 cup  thawed frozen baby peas
• 1⁄2 cup  thin sliced green onion
• 1⁄2 cup  minced  red pepper
• 1  cup  thin sliced  mixed greens
• 1⁄4 cup  finely chopped fresh parsley (optional)
• 1⁄4 cup  crumbled feta cheese (optional)
•  salt
•  pepper

Directions

1. In a heatproof bowl, combine couscous and 1 1/2 cup boiling water (or cook packaged couscous according to box).
2. Cover tightly until all water is absorbed, about 20 minutes.
3. Uncover couscous and let cool to room temperature, and fluff with a fork.
4. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
5. Add peas, green onion, bell pepper, parsley, mixed greens, and dressing.
6. Top with feta cheese, if you'd like.