HERBED GARDEN COUSCOUS
1
cup whole wheat or plain
couscous
2
cups cherry tomatoes,
halved
i
mediumcucumber,
coarsely chopped
1
medium green sweet
pepper, coarsely chopped
14
cup snipped fresh chives
14
cup snipped fresh Italian
(flat-leaf) parsley
4
cup snipped fresh mint
’4
cup snipped fresh oregano
'4
cup balsamic vinegar
4
cup olive oil
2
tsp.sugar
14
cup crum bled fetacheese
/4
cup coarsely chopped
walnuts, toasted
1. Cook couscous according to package
directions. Fluff with a fork.
2. Meanwhile, in large bowl combine tomatoes,
cucumber, sweet pepper, chives, parsley, mint,
and oregano. Fold in couscous.
3. In small bowl whisk together the balsamic
vinegar, olive oil, sugar,
V2
teaspoon
salt,
and
V
4
teaspoon
fresh ly ground black pepper.
Pour
over couscous mixture and toss to combine.
Spoon into serving bowl or cover and chill up
to
24
hours. To serve, top with feta cheese and
walnuts.
MAKES 12 SI DE-DISH SERVINGS.
