Recipe: Couscous Salad with Feta, Green Onion, and Mint and Lemon-Dijon Dressing (make ahead)

COUSCOUS SALAD WITH FETA, GREEN ONION, AND MINT

FOR THE COUSCOUS:
3 cups water
2 cups couscous
FOR THE DRESSING:
2/3 cup fresh lemon juice
3 Tablespoons red wine vinegar
2 Tablespoons Dijon mustard
4 garlic cloves, minced
3/4 cup olive oil
FOR THE SALAD:
1 green onion bunch, chopped
1 (15 ounce) can garbanzo beans, drained
1 cucumber, peeled, seeded, chopped
1 (3.8 ounce) can sliced black olives, drained (optional)
1 bunch fresh parsley, finely chopped
1/4 cup chopped fresh mint leaves
1/2 pound feta cheese, crumbled

TO PREPARE THE COUSCOUS:
Bring 3 cups water to a boil in a heavy large saucepan. Mix in couscous. Cover and remove from heat. Let stand 10 minutes. Transfer couscous to a large bowl; fluff with fork. Set aside.

TO PREPARE THE DRESSING:
Mix lemon juice, vinegar, mustard and garlic in small bowl. Whisk in oil.

TO PREPARE THE SALAD:
Add green onions, garbanzo beans, cucumber, olives, parsley, mint and dressing to couscous; toss well. Add cheese and toss gently.

Can be made 6 hours ahead. Cover and chill.

Makes 8-10 servings
Source: Bon Appetit magazine, January 1994