Serves 4, prep/cook time 25 min.
1 cup diced red Israeli tomatoes (any smallish tomato will work)
1 cup diced cucumbers
1/2 cup chopped flat parsley
2 cups cooked cous cous
1/2 cup lemon and herb dressing (lemon juice, olive oil, vinegar, basil, parsley, salt and pepper-if you want to make your own).
Chop and dice ingredients as required. Cook cous cous as directed and strain. Combine all ingredients and toss with dressing. Chill before serving.
Greek Shepard’s Salad (pictured)
3 cups diced tomatoes
1/3 cup chopped fresh dill
1/3 cup diced red onions
1/2 cup feta cheese (optional)
3 cups diced cucumbers
1/2 cup lemon and herb dressing (see above)
Salt and pepper to taste
Dice ingredients as needed. Toss with dressing, then top with feta cheese if desired. Chill before serving.