Israeli Couscous, Ful Madames And Vegetable Salad

• 1 1/2 cup Israeli Couscous
• 2 cups vegetable broth
• 1 T olive or canola oil
• 1 can ful madames (Egyptian beans)
• 2 small pickling cucumbers (peeled or unpeeled)
• 3 tomatoes, seeded
• 1 red or yellow pepper
• 1 small bunch scallions
• 4-5 tbs flat parsley, minced
• 2 tbs fresh hyssop or mint, minced
• 1 tbs zaatar
• 4 oz feta cheese, crumbled (opt)
• Dressing
• 6 tbs olive or canola oil
• 2 1/2 tbs white wine vinegar
• 2 cloves garlic, peeled and crushed with salt
• additional salt to taste

1. Israeli Couscous
2. Heat 1 tbs oil in a saucepan over medium heat. Add couscous and saute till lightly browned (about 5 min.) Heat the vegetable broth till just boiling. Carefully add to the couscous. Cover and simmer 10-15 minutes until the liquid is completely absorbed. Stir with spoon and set aside to cool
3. Crush the garlic with the salt and let stand while chopping the vegetables.
4. Chop the tomatoes, peppers and cucumber into small (1/2 inch) dice. Thinly slie the green and white parts of the scallions. Mix together the Israeli couscous, ful madames, vegetables, herbs and feta into a large bowl.
5. Whisk together the 6 tbs oil, wine vinegar and garlic salt mixture till blended. Add to the salad ingredients. Let cool completely and taste for salt.

couscous, vegetable broth, t, madames, cucumbers, tomatoes, red, scallions, parsley, mint, zaatar, feta cheese, dressing, olive, white wine vinegar, garlic, additional salt

Taken from www.epicurious.com/recipes/member/views/israeli-couscous-ful-madames-and-vegetable-salad-1202388 (may not work)