1 cup whole wheat couscous, dry
1 cup vegetable broth or water
1 large cucumber, peeled and small diced
2 green onions, thinly sliced
1 large bunch Italian parsley (about 3.5 oz), minced
1 handful fresh mint (about 1 oz), minced
2 tbsp olive oil
juice of 1 large lemon
sea salt to taste
1/2 cup crumbled feta cheese
the broth or water to a boil in a small pot on high heat on the stove.
Once boiling, add the dry couscous and 1/4 tsp sea salt. Stir, then
immediately turn off the heat and cover the pot. Let sit for 12 minutes
covered like this then fluff with a fork.
Meanwhile, place the minced parsley, minced mint, diced cucumber and thinly sliced green onions in a large mixing bowl. Add cooked couscous to the bowl, followed by the lemon juice, olive oil, feta cheese and a additional sea salt to taste. Toss well and chill for 2 hours before serving to let the flavors intensify.
About 2 hours (includes time to chill salad)
**Salad will keep for up to 5 days covered in the fridge