Recipe - Couscous With Feta Green Onion And Mint

3 cup Water
2 cup Couscous
2/3 cup Fresh lemon juice
3 tablespoon Red wine vinegar
2 tablespoon Dijon mustard
4 Garlic cloves, minced
Three fourths cup Olive oil
1 Green onion bunch, chopped
1 cn (15 ounce) garbanzo beans,
drained
1 Cucumber, peeled, seeded,
chopped
1 cn (3.8 ounce) cut or sliced up black
olives, drained (optionalI
didn't use)
1 bn Fresh parsley, finely
chopped
One fourth cup Chopped fresh mint leaves
One half pound Feta cheese, crumbled

Seeing the couscous recipes posted by Julie reminded me that I have one to
share. It's from Bon Appetit, Jan. 1994 issueI made it for the first time
about a year ago, to bring to a party...it was a hit with all the guests,
and the hostess asked to keep some of the leftovers for herself! Be
forewarned, this recipe makes quite a bit, and is vegetarian, but not quite
vegan.

Bring water to a boil in a heavy large saucepan. Mix in couscous. Cover and
remove from heat. Let stand 10 minutes. Transfer couscous to a large
bowl;fluff with fork. Set aside. Mix lemon juice, vinegar, mustard and
garlic in small bowl. Whisk in oil. Add green onions, garbanzo beans,
cucumber, olives, parsley, mint and dressing to couscous; toss well. Add
cheese and toss gently. Can be made 6 hours ahead. cover and chill. Makes
810 servings.

Posted to EATL Digest 12 Mar 97 by "Elizabeth A. Post"
millefiore@FUSE.NET on Mar 12, 1997