• 250 g cous cous

  • 300 ml hot water

  • 2 lemons

  • 175 ml olive oil

  • 1 large handful flat parsley

  • 1 large handful mint

  • 1 large handful dill

  • 1 t salt

  • 1/2 t pepper

  • 20 cherry tomatoes

  • 1/2 cucumber

  • 1/2 medium red onion

  • 1 package feta cheese


  1. Combine and let cous cous (you can also use bulgur wheat -- read the instructions) absorb the water. I have been told that is traditionally done with cold water, but I don't know if that means more or less water... so experiment at your own risk.
  2. Roll the lemons and squeeze into a medium bowl, remove pips. Pour in olive oil.
  3. Chop herbs, I usually do fairly fine and place in the lemon and oil bowl to infuse and stop the herbs from oxidizing. You can use other herbs as well... coriander/cilantro is also very nice.
  4. Chop the onion as fine as you can and place in the lemon and oil.
  5. Add salt and pepper -- obviously adjust to your tastes... but it takes more than you think!
  6. Chop tomatoes, cucumber and feta into small cubes
  7. When cous cous is cooled a bit, use a fork to fluff it up, then pour in dressing and chopped ingredients. Mix and cover.



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Peter Mahnke 2007813211953