Thursday, April 1, 2010



1 large cucumbers, cubed

2 roma tomatoes, cubed

1 bunch (8) green onions, sliced

1/2 bunch flat parsley, finely chopped (about 1 cup)

1/4 bunch mint, finely chopped (about 1/4 cup)

2 cans garbanzo beans, rinsed and drained

2 oz. Feta cheese, drained and crumbled

Couscous, made by following direction to 4 cups, cooled down


1/2 cup lemon juice (if using fresh lemon, about 2 lemons)

1 cup extra virgin olive oil

6 cloves garlic, minced

1/2-1 tsp honey

1-2 tsp salt or to taste

Freshly ground pepper to taste

Make couscous by following direction on the box, cool. In a meanwhile, prepare all the vegetables, beans, and feta cheese, and place them in a large bowl. Add cooled couscous, mix well. Whisk ingredients for dressing, pour over the vegetable mix. Stir well. Chill over night for better flavor.