Ingredients

  • 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

Method

  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.

Servings

8

Prep Time

30

Cook Time

5

Category

yes

Source

Peter Mahnke 2007813211953