Ingredients
SALAD
1 ¾ cup water
½ teaspoon salt
1 cup couscous (about 6 ounces)
1 15 ounce can chick peas (drained)
2 small red bell peppers, diced
4 green onions, thinly sliced
½ cup finely chopped carrots (I usually shred in the food processor)
½ cup diced pitted brine cured olives, such as Kalamata (about 4 ounces, I try and find the ones in the grocery store that are already pitted…it’s a lot easier)
MINT VINAIGRETTE
¼ cup leafy fresh mint sprig tops (about 1 1/2 bunches)
3 tablespoons white wine vinegar
1 garlic clove
1 teaspoon dijon mustard
¼ teaspoon sugar
2/3 cup olive oil
6 ounces feta cheese, coarsely crumbled
Romaine lettuce leaves
Fresh mint sprigs (optional)
Preparation
FOR SALAD: Bring water and salt to boil in medium saucepan. Add couscous. Remove saucepan from heat; cover and let stand 5 minutes. Transfer couscous to large bowl. Fluff with fork. Add chick-peas, red peppers, green onions, carrots and olives to bowl.
FOR VINAIGRETTE: Finely chop �� cup mint with vinegar, garlic, mustard and sugar in processor, using on/off turns. With machine running, gradually add olive oil. Process until well blended.
Pour dressing over salad. Toss to distribute vegetables and dressing evenly. Gently mix in feta cheese. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Arrange lettuce leaves around edge of large platter. Mound salad in center. Garnish salad with fresh mint sprigs.
