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Title: Greek-Style Couscous Salad
Categories: Salad Greek Pasta
Yield: 2 Servings
| 2 | /3 c | couscous |
| 1 c | boiling water | |
| 3 | /4 c | garbanzo beans, canned -- |
| : | drained | |
| 1 | /2 c | yellow or red bell pepper -- |
| : | chopped | |
| 1 | /3 c | black olives -- sliced |
| 1 | /3 c | red onion -- chopped |
| 3 T | B fresh mint -- chopped | |
| 3 T | B olive oil | |
| 2 T | B fresh lemon juice | |
| 3 | /4 c | feta cheese -- crumbled |
Place couscous in medium bowl. Pour 1 cup boiling water over and stir to combine. Set aside until couscous is soft and water is absorbed, about 10 minutes. Fluff couscous with fork. Add garbanzo beans, bell pepper, olives, onion and mint and toss. Mix in olive oil and lemon juice, then feta cheese. Season to taste with salt and pepper. Refrigerate until ready to serve. This recipe can be doubled. Source: Bon Appetit Magazine - June, 1994
Recipe By : Bon Appetit
From: Maryspero@prodigy.Com (Ms Mary E Date: Sat, 16 Nov 1996 19:23:01, ~0500
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