Mediterranean Couscous Salad

• 2 cups couscous
• 1/4 cup extra virgin olive oil
• 1 pint grape tomatoes, halved
• English cucumber, peeled and diced
• 1/2 cup chopped flat-leaf parsley leaves
• 1/2 cup chopped mint leaves
• 4 scallions, trimmed and chopped
• Juice of 2 lemons
• 1 1/2 cups crumbled feta cheese
• Salt and freshly ground black pepper to taste

1. Bring 3 cups water to a boil in a saucepan.
2. Stir in the couscous, cover, remove from the heat, and set aside for 5 minutes.
3. Transfer the couscous to a large bowl and fold in the oil, tossing with a fork as the couscous cools to keep the grains from clumping.
4. When the couscous has cooled, fold in the remaining ingredients.
5. Transfer to a large serving bowl.

couscous, extra virgin olive oil, grape tomatoes, cucumber, flatleaf, mint leaves, scallions, lemons, feta cheese, salt

Taken from www.cookstr.com/recipes/mediterranean-couscous-salad (may not work)