• 1 1/2 cups couscous (there is whole wheat as well as regular)
• 2 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 - 1 1/2 cups packed fresh parsley leaves, chopped fine
• 1/2 cup fresh packed mint leaves, chopped or 1 teaspoon dried or to taste
• 4 green onions, chopped
• 2 large tomatoes, seeded and chopped (about 2 cups)
• 1/2 cup lemon juice
• 1/2 cup crumbled feta cheese (optional)

1. In a large bowl, combine couscous, oil, salt and pepper.
2. Pour 2 cups boiling water over the couscous and cover. Let stand until the water has been absorbed (about 5 minutes).
3. Uncover and fluff with a fork. Let cool.
4. In food processor fitted with metal blade (or by hand), chop parsley, mint, green onions and tomatoes. Add to the couscous.
5. Add the lemon juice. Toss to blend.
6. Gently stir in feta (optional) or sprinkle over pasta once it's been dished up.
7. Serve room temperature or chilled.

Makes about 8 cups

(Carole OR)