Ingredients

• 1 1/2 cups whole-wheat couscous
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 cups boiling water
• 1 1/2 cups packed fresh parsley leaves
• 1/2 cup packed fresh mint leaves
• 4 scallions, coarsely chopped
• 2 large vine-ripened tomatoes, seeded and chopped (about cups)
• 1/2 cup lemon juice
• 1/2 cup crumbled feta cheese (2 ounces), optional

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Cooking Directions

Step 1

Combine couscous, oil, salt and pepper in a large bowl. Pour water over the couscous and cover. Let stand until the water has been absorbed, about 5 minutes. Uncover and fluff with a fork. Let cool completely.

Step 2

Chop parsley, mint and scallions in a food processor fitted with a metal blade. Add them to the couscous, along with tomatoes and lemon juice. Toss to blend. Gently stir in feta, if using. Serve at room temperature or chilled.