- 1 1/2 cups whole-wheat couscous
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups boiling water
- 1 1/2 cups packed fresh parsley leaves
- 1/2 cup packed fresh mint leaves
- 4 scallions, coarsely chopped
- 2 large vine-ripened tomatoes, seeded and chopped
- 1/2 cup lemon juice
- 1/2 cup crumbled feta cheese (optional)
- Combine couscous, oil, salt and pepper in a large bowl. Pour water over the couscous and cover. Let stand until the water has been absorbed, about 5 minutes. Uncover and fluff with a fork. Let cool completely.
- Chop parsley, mint and scallions in a food processor fitted with a metal blade. Add them to the couscous, along with tomatoes and lemon juice. Toss to blend. Gently stir in feta, if using. Serve at room temperature or chilled.