COLD COUSCOUS SALAD WITH LEMON DRESSING

FOR THE SALAD:
2 cups quick-cooking couscous, uncooked
1 3/4 cups boiling water
2 cups chopped romaine lettuce
1 cup diced, cored plum tomatoes
1/2 cup minced fresh curly leaf parsley
1/3 cup thinly sliced green onions
1/4 cup chopped fresh dill
2 Tbsp. chopped fresh mint
2 oz. feta cheese
Lemon Dressing (recipe follows)

Place the couscous in a large bowl and cover with the bowling water. Cover the bowl and let stand 10 minutes. Fluff with a fork and let cool completely.

Add remaining ingredients for the salad to the cooled couscous and toss with dressing.

LEMON DRESSING

1/4 cup olive oil
1/3 cup lemon juice
1 Tbsp. cold water
1 crushed garlic clove
1/2 tsp. salt

Whisk oil, juice, water, garlic and salt in small bowl until blended. taste and adjust seasoning if necessary.

Source: Los Angeles Times