Ingredients
1 cup uncooked whole-wheat couscous
½ english cucumber, peeled, sliced and quartered
1 cup heirloom cherry tomatoes, cut in halves or quarters
3 Tbsp chopped fresh parsley
½ cup crumbled feta cheese
2 Tbsp extra virgin olive oil
½ lemon, juiced
½ tsp salt
freshly ground pepper, to taste
½ english cucumber, peeled, sliced and quartered
1 cup heirloom cherry tomatoes, cut in halves or quarters
3 Tbsp chopped fresh parsley
½ cup crumbled feta cheese
2 Tbsp extra virgin olive oil
½ lemon, juiced
½ tsp salt
freshly ground pepper, to taste
Directions
- In a medium sauce pot, combine 1 cup of whole wheat cous cous with 1 cup of water. Bring to a boil, cover and remove from heat. Let sit for 5 minutes then fluff with a fork. If serving right away chill cous cous in the freezer, or let it come to room temperature.
- In a large glass bowl, combine chilled cous cous, tomatoes, cucumbers, parsley and feta cheese. Mix together. Lastly, add olive oil, lemon juice, salt and pepper. Give everything a final toss. The great thing about this salad is it is still versatile - you can make this ahead of time, make a big batch for lunches, or eat right away! Enjoy!
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