1 box Trader Joes Israeli Couscous (or 1-1/3 C.)
4 to 5 Persian Cucumbers (about 1 lb)
1 lb Mini Pearl Grape Tomatoes
9 green onions
4 to 6 ounces Light Feta Cheese
¼ C. Extra Virgin Olive Oil
1/8 C White Balsamic or Rice Vinegar
Salt & Freshly Ground Black Pepper to taste
Directions:
Cook Couscous as follows:
Heat over low flame 1 T olive oil in a 2 quart saucepan.
Add couscous and stir until couscous is a light golden color.
Add 1-3/4 cup hot water, then bring to a boil. Lower heat then simmer for about 8 minutes until water is absorbed. Remove from heat. Add & mix in 1 T olive oil to prevent couscous from sticking together. Cool uncovered for about 15 minutes to room temperature.
While the couscous is cooling, wash and prepare all the vegetables…
Cut cucumbers in ½ inch chunks, cut tomatoes in half, slice green onions. Put all in large salad bowl. Add cooled couscous, feta cheese, salt, pepper and mix thoroughly, but gently.
Combine the olive oil and vinegar, then pour over salad, mixing thoroughly.
This salad may be eaten at room temperature or chilled for an hour.