Lemony Couscous Salad

Ingredients

• 1 cup couscous uncooked
• 4 oz athenos feta cheese with basil & tomato crumbled
• 0.5 cup green onions sliced
• 0.3 cup juice of lemon fresh
• 0.3 cup olive oil 
• 2 large tomatoes chopped
• 1.5 cups water 

Equipment

• bowl
• sauce pan

Directions

1. Bring water to boil in medium saucepan. Stir in couscous; cover.
2. Remove from heat; let stand 5 min. Fluff couscous with fork; cool, uncovered, 10 min.
3. Mix couscous, lemon juice and oil in large bowl.
4. Add tomatoes and onions; cover. Refrigerate at least 4 hours or up to 24 hours.
5. Stir in cheese just before serving.
6. Serve on lettuce-covered plate or as a filling for pita bread.