1 cup dry Israeli couscous (can substitute quinoa, farro, other other whole grain)
2 lemons (juiced)
1 lime (juiced)
2 tablespoons dijon mustard
1/2 cup extra virgin olive oil
1 shallot (diced)
1 cup flat leaf parsley (chopped)
1/4 cup mint (chopped)
1 tablespoon chives (chopped)
1/2 cup carrots (cut into small pieces)
1/2 cup frozen corn (cooked or removed kernels from 1 ear of cooked corn)
1/2 cup crumbled feta cheese
Combine the juice of 2 lemons and 1 lime in a bowl with 2 tablespoons of dijon mustard and the diced shallot. Mix well with a fork or whisk. Add the 1/4 cup extra virgin olive oil while whisking and set aside.
For the easy version – add the 1 cup couscous to 1 1/4 cup boiling water and bring back to a boil. Cover and simmer for 8 – 10 minutes or until almost all the water is evaporated. Remove from the heat and let sit until ready for use.
MAKE A TASTIER COUSCOUS: – Toast the couscous by heating 1 tablespoon olive oil over medium-high heat in a small sauce pan. Add the couscous and toast, stirring occasionally, until most of the couscous pearls turn a golden brown. Add to the pot 1 1/4 cups of water and cook as directed above.
Let the couscous cool to room temperature.
MIX IT ALL TOGETHER:
Combine the couscous, parsley, mint, chives, carrots, and corn in a large bowl. Add 1/4 cup of the dressing and taste. Continue to add dressing a little at a time until you’re satisfied. Finally, mix in feta cheese and serve.