Ingredients:
- 3/4 cup of chicken stock or broth (you may need to add a little more when you are cooking the couscous if the consistancy isn't right)
- 1/4 cup of water (you'll combine the stock and water when you are cooking the couscous)
- 1 box of plain uncooked couscous
- 1 small clove of crushed garlic
- 2-3 small-ish roma/plum tomatoes, cut into chunks
- 1 large unpeeled cucumber, cut into chunks
- 1 small can of halved pitted kalamata or black olives (I prefer black, but kalamata is much more greek)
- 1/4 cup of green onions, chopped up finely
- 1 tablespoon of dried dill. (You can use fresh, but I don't know how much you'll need)
- a few pinches of salt, to taste
- 2-3 tablespoons of crumbled feta cheese. (Really depends on how cheesy/creamy you want the couscous to be)
- The juice of 1 large fresh lemon
- 2-3 tablespoons of olive oil
- In a medium saucepan, bring the water, stock, and garlic up to a boil. Stir in the couscous, and turn off the heat. Let the couscous stand while stirring occassionally for 5 minutes.
- In a large bowl, mix the couscous, tomatoes, cucumbers, olives, dill, and green onions
- Mix it all together with the olive oil and the juice from the lemon, and salt, and refrigerate for 1 hour to marry the flavours togheter
- Sprinkle in the feta cheese when you're about to serve
- ENJOY! :)
