courtesy of Mario Hernandez
A fresh, bright tangy but light summer salad that can stand alone or be served as a side dish! Ingredients
1 1/2 cups water
1 1/2 cups couscous
1 1/2 cups diced cucumbers
2/3 cup diced apricots
½ cup cubed feta or crumbled
1/3 cup thinly sliced spring onions
1/4 cup minced fresh parsley
1/4 cup fresh lemon juice
1/2 cup olive oil for
Kosher salt, freshly ground pepperMethod
- In a medium size saucepan, add the water, and bring the liquid to a boil. Stir in the couscous, cover the skillet, and remove it from the heat. Let the mixture stand for 5 minutes and transfer it to a medium ceramic or glass bowl, breaking up any lumps with a fork.
- Add cucumbers, apricots, spring onions, feta, and the parsley. Season and dress to taste. Mix well. Serve at once.