Couscous Greek Salad
"Too hot to cook? Just boil a little water and dinner can be ready in minutes. When you combine the classic flavors of a Greek salad—cucumber, tomatoes, olives and feta—with couscous and serve it in lettuce “cups,” you get a salad that can make an entire summer meal. Couscous is quick and easy because it doesn’t actually require any cooking; it swells and softens in the hot water to make four times its original size. This salad is also terrific with rice (cook and bring to room temperature first), or you can skip the couscous altogether and spoon the salad into toasted pita halves...."
INGREDIENTS
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1/2 teaspoon salt
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2 tablespoons chopped fresh mint leaves
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1 1/2 cups couscous
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1/4 cup extra virgin olive oil
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1 medium red onion, sliced thin
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juice of 1 lemon
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1 large ripe tomato, diced
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1/2 cup kalamata olives, coarsely chopped
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1 small cucumber, peeled, seeded and diced
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1 cup crumbled feta cheese
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3 tablespoons chopped fresh parsley
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butter lettuce leaves
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