Serves 4-6
prep time 25-30 minutes
3 cups cooked Traditional Couscous*
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked Garbanzo Beans (chickpeas)
1 lemon, cut in half
1 lime, cut in half
about 1/4 cup Il Molino DOP Italian Extra Virgin Olive Oil
1 teaspoon Trapani Sea Salt
1/2 teaspoon freshly ground Tellicherry Peppercorns
1/3 cup basil or cilantro, chopped
1/3 cup Bulgarian Feta cheese, crumbled
Combine the Traditional Couscous, tomatoes, cucumber, and Garbanzo Beans in a large bowl. Squeeze lemon and lime juice into the bowl, add the Il Molino Olive Oil, and Trapani Salt and Tellicherry Pepper. Toss well, taste, and adjust with more of the above until it tastes just right. Add the basil and feta and toss gently.
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