Couscous Salad

I thought it would be good to start with my most recent recipe. To celebrate the 4th of July, one of my roommates and I went to the Chicago Botanical Gardens. We took this salad and a boat load of fruit kabobs for our picnic lunch. So good.

Cous Cous Salad

(Serves 4-5 people)

What you'll need:

Couscous

Olive Oil

Lemon Juice

White Vinegar

Garlic

Onions, finely chopped

Tomatoes, diced (1/2 a can or 1 fresh large tomato)

Garbanzo beans

Black Olives, sliced

Dried Parsley

Pepper

You can also add Feta Cheese.

Cook 1 1/2 cups of couscous according to package instructions.
Once the couscous is cooled and fluffed, add olive oil, vinegar and lemon juice. Every time I make this salad I use a different amount, so it's hard to say, but start with 1 Tablespoon of each and see how you like the taste. You'll probably need more vinegar than you think.

Next, stir in your garlic, onions, tomatoes, garbanzo beans and olives. Add pepper and parsley to taste.
Crumble feta cheese on top if desired.

Recommendation:
Experiment with this recipe. Try adding Bell Pepper, more garbanzo beans, or scallions instead of onions.

But most importantly, have fun!