Cooling Couscous Salad

Cooling Couscous Salad begins with couscous hydrated off the heat, which keeps the grains light and avoids unnecessary cooking once the water has boiled.

Tomato, cucumber, mint, parsley, green onion, sun-dried tomato, and feta bring several kinds of freshness and saltiness to the same bowl without making the dressing heavy.

Lemon or lime and a small amount of olive oil finish the salad. Chill it before serving so the couscous has time to absorb the vegetable and herb flavors.

Ingredients

• 2 teaspoons vegetable bouillon powder
• 5 cups water
• 3 1/2 cups couscous, uncooked
• 1 cup tomatoes, diced
• 1 cup cucumbers, diced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup green onions, chopped
• 1/3 cup sun-dried tomatoes, chopped
• 1/2 cup feta cheese, crumbled
• Juice of 1 lemon or lime
• 1 tablespoon olive oil
• Salt and freshly ground pepper to taste

Method

Bring the water and bouillon powder to a boil, stirring until dissolved. Remove from the heat, stir in the couscous, cover, and let stand for 5 minutes. Combine the remaining ingredients in a large bowl, add the couscous, mix well, and adjust the seasoning. Chill before serving. Makes 6 servings.