Couscous Salad with Feta Cheese

4 tablespoons olive oil
1 bunch scallions, chopped with some green tenders
2 cloves garlic, crushed
½ teaspoon ground cumin
1½ cups water
1 cup couscous
2 medium tomatoes, chopped
1 green bell pepper, chopped
¼ cup fresh flat parsley, chopped
¼ cup Kalamata olives, sliced
Juice of 1½ fresh lemons
Salt and freshly ground pepper
¾ cup feta cheese, diced

Directions:

In a medium saucepan, heat the oil. Add the onions, garlic, and cumin; sauté, stirring, for 2 minutes. Add the water and bring to a boil. Remove the pan from the heat; stir in the couscous, cover and let stand for 15 minutes until puffed and all liquid are absorbed. Place the couscous, into a large bowl. Add the tomatoes, pepper, parsley, mint, olives, salt and pepper, lemon juice, and feta cheese. Toss the salad very well. Cover and refrigerate for 1 hour before serving to allow the flavors to develop.

Serves: 4