INGREDIENTS
- ¼ cup lemon juice
- ½ tsp salt
- Half thinly sliced red onion
- 1 cup couscous
- 1 cup boiling water
- ¼ tsp salt
- 1 cubed english cucumber
- 2 cut into wedges tomatoes
- 1 can drained and rinsed white beans
- ½ cup pitted kalamata olives
- ½ cup crumbled feta
- ¼ cup extra-virgin olive oil
METHOD
- Combine lemon juice and salt in a wide bowl. Add onion and stir well to coat.
- Let stand 10 min.
- Meanwhile combine couscous, boiling water and salt in a large bowl.
- Stir then cover and let stand 5 min. Fluff with a fork.
- Divide couscous, cucumber, tomatoes, beans, olives and feta among 4 wide, shallow bowls.
- Drain the onions, reserving the liquid.
- Add some onions to each bowl.
- Which olive oil into remaining liquid.
- Drizzle over salads.
