Fetalicious Couscous Salad

2 cups (500ml) couscous
1½ cups (375ml) boiling water
½ cup (125ml) flat leaf parsley, finely chopped
1⁄3 cup (75ml) green onions, thinly sliced
3 tbsp (45ml) fresh mint, finely chopped
1 cup (250ml) fresh plum tomatoes, diced
1 400g tub Tre Stelle® Feta

Dressing:
¾ cup (175ml) olive oil
1⁄3 cup (75ml) lemon juice
1 clove garlic, crushed
½ tsp (2ml) salt
1 tbsp (15ml) hot pepper sauce

Place couscous in a flat baking dish and cover with boiling water. Cover with plastic wrap and let stand 10 minutes. Remove wrap, fluff couscous with fork and allow to cool.

Whisk dressing ingredients together in a small bowl; set side.

Pour couscous and salad ingredients together in a large bowl. Add dressing and toss well.

Prepare ahead or refrigerate 1 hour before serving to allow flavours to blend.

Serve on a bed of fresh mixed salad greens and garnish with additional feta and pitted kalamata olives, if desired.

Serves 4