Couscous Salad

serves 6-8

Yes, indeed, another CL recipe. This is a great side dish when you're serving Greek or Mediterranean foods. Or to take on a picnic during the summer. It tastes great the day you make it, but also as leftovers straight from the fridge! I leave out the scallions and often use a regular cucumber with the seeds removed.

10 ounces couscous
6 scallions, trimmed and sliced
4 Roma tomatoes, quartered
1 seedless cucumber, sliced into half-moons
1/2 cup feta, crumbled
3 Tbs fresh lemon juice
2 Tbs extra-virgin olive oil
salt and pepper to taste

Place the couscous in a large bowl and pour 1 1/2 cups boiling water over the top. Cover and let stand for 5 minutes before fluffing with a fork.

Stir in rest of ingredients.