This has all the makings of a delicious summer salad - and it's a meal in itself. A friend made this when we we over for dinner and I just loved it. Jamie said it keeps well for a few days in the fridge, and she's right.
1 cup of uncooked couscous
1/2 Vidalia onion, chopped
1 English cucumber, peeled, seeded and diced
1 can chick peas, drained and rinsed
1/4 cup fresh herbs - parsley, dill, mint, basil in any combination
1/2 Cup crumbled Feta cheese (or more)
2-3 T good Olive Oil
2 - 3 limes, juiced
Salt and pepper to taste
Follow the directions on the package for cooking the couscous. Allow to cool to room temperature while prepping the veg. Add all other fresh ingredients once the couscous has cooled. Toss with the dressing and serve. Keeps well for a few days.