3 cups water
1-1/2 cups couscous
1 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. dried dill weed
1 medium cucumber
3 medium green onions, coarsely chopped
3 medium tomatoes, coarsely chopped
1 (15-oz.) can chickpeas, rinsed, drained ans coarsely chopped
1 cup crumbled feta cheese
1 cup coarsely chopped parsley
1/2 cup coarsely chopped Basil or mint
1/2 cup fresh lemon juice
1/4 cup olive oil
Freshly ground black pepper to taste
In a medium pan, combine the water, couscous, salt, cayenne and dill weed. Bring to a boil. Remove from the heat, cover and set aside 5 minutes. Transfer to a bowl and let cool. Break up lumps with your fingers as the couscous is cooling.
Peel the cucumber and cut in half lengthwise. Scoop out the seeds with a spoon and dice the cucumber finely. Add to the couscous with the green onions, tomatoes, chickpeas, feta, parsley and basil.
Combine the lemon juice and olive oil in a jar shaking until blended. Pour over the couscous and season with lots black pepper.
Makes 8 servings.