Yield: 6 servings
Time: 20 minutes plus cooling time
Ingredients:
1 pint cherry tomatoes
1 teaspoon salt
1/4 teaspoon minced garlic
1/2 to 1 jalapeno, seeded and minced
1/4 cup of olive oil
2 tablespoons lemon juice
1 bunch green onions, finely chopped, green part only
1 1/2 cups Israeli couscous
3 cups water
2 Persian cucumbers, cut in half lengthwise and cut into 1/3 to 1/2 inch slices
3 ounces (about 1/2 cup) crumbled feta
2 tablespoons chopped mint
1/3 cup chopped parsley
Fresh Ground Pepper
Directions:
1.
Slice the tomatoes in half lengthwise and place them in a medium mixing
bowl. Add the salt, garlic, jalapeno, olive oil, lemon juice and green
onions and stir to combine. Set aside to let salt draw out the tomato
juices.
2. Toast the couscous in a dry medium sauce pan
over medium high heat and cook stirring frequently until it smells
nutty, 3 to 5 minutes. Add 3 cups of water and 1 teaspoon salt and
bring to boil. Reduce heat and cook, partially covered, until the
couscous is just tender, but still a little chewy, 5 to 7 minutes. Drain
and rinse under cool running water and shake well to remove as much
moisture as possible.
3. While the couscous is still
slightly warm, add it to the tomato mixture and toss to coat. Add the
cucumber and set aside to cool completely.
4. Add the
feta, mint, and parsley, just before serving and stir gently to combine.
Add black pepper to taste and stir that in. Taste again and add more
salt or lemon juice if you feel it necessary.
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