Lemony Couscous Salad

This recipe came from my San Diego friend. Very refreshing and lemony.
- Ready In:
- 30mins
- Serves:
- Units:
3
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ingredients
- 2 cups uncooked couscous
- 1 teaspoon salt
- 3 cups boiling water
- 6 green onions, chopped
- 1 cucumber, peeled and diced
- 2 large ripe tomatoes, peeled and diced
- 1 1⁄2 cups cooked garbanzo beans
- 1⁄2 cup crumbled feta cheese
- 1 cup chopped fresh parsley
- 1⁄4 cup chopped of fresh mint or 1 tablespoon dried mint
- 3 tablespoons extra virgin olive oil
- 2 lemons, juice of
- salt & fresh ground pepper
directions
- Add the couscous, salt, and boiling water to a large mixing bowl.
- Cover bowl and set aside for 10 minutes.
- Fluff couscous with a fork; all liquid should be asborbed; let cool to room temperature (I put the couscous in the frig to chill a little).
- Once the couscous is at room temperature, add the chopped green onion, cucumber, tomatoes, garbanzo beans, feta cheese, parsley, mint, olive oil, lemon juice, and salt and pepper to taste.
- Toss salad gently.
- It is recommended that if you make this salad ahead of time, add the olive oil and lemon juice right before ready to serve.
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RECIPE MADE WITH LOVE BY
@ratherbeswimmin
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@ratherbeswimmin
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"This recipe came from my San Diego friend. Very refreshing and lemony."
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