3 cups water
1 T. salt
2 cups couscous
1 T. butter
1 large red pepper, cored & diced
2 bunches green onion, sliced thin on diagonal
1/2 cup pitted Kalamata olives, coarsely chopped
15 oz. can garbanzo beans, drained
2 cups mint leaves, finely chopped
2 T. white wine vinegar
2 T. chopped garlic
2 T. Dijon mustard
1 T. sugar
3/4 cup vegetable oil or (1/2 c. vegetablle & 1/2 c. olive oil)
1 cup crumbled feta cheese
Bring water to a boil in 2 qt. pot. Add couscous, salt, and butter. Stir
once. Remove from heat.
Cover; let stand 5 minutes. Fluff with fork and place in large mixing bowl.
Add peppers, onions, olives, and beans. In small bowl whisk together
ingredients for vinaigrette.
Add to couscous mixture. Toss gently to combine. Cover; refrigerate for 1
hour before serving.
This salad can be made up to 24 hours ahead. Serves 8-10.