Lemony Couscous Salad - cooking recipe

Ingredients

2 cups uncooked couscous
1 teaspoon salt
3 cups boiling water
6 green onions, chopped
1 cucumber, peeled and diced
2 large ripe tomatoes, peeled and diced
1 1/2 cups cooked garbanzo beans
1/2 cup crumbled feta cheese
1 cup chopped fresh parsley
1/4 cup chopped of fresh mint or 1 tablespoon dried mint
3 tablespoons extra virgin olive oil
2 lemons, juice of
salt & fresh ground pepper

Preparation

Add the couscous, salt, and boiling water to a large mixing bowl.
Cover bowl and set aside for 10 minutes.
Fluff couscous with a fork; all liquid should be asborbed; let cool to room temperature (I put the couscous in the frig to chill a little).
Once the couscous is at room temperature, add the chopped green onion, cucumber, tomatoes, garbanzo beans, feta cheese, parsley, mint, olive oil, lemon juice, and salt and pepper to taste.
Toss salad gently.
It is recommended that if you make this salad ahead of time, add the olive oil and lemon juice right before ready to serve.