1. Combine couscous, oil, salt and pepper in a large bowl. Pour water over the couscous and cover. Let stand until the water has been absorbed, about 5 minutes. Uncover and fluff with a fork. Let cool completely.
2. Chop parsley, mint and scallions in a food processor fitted with a metal blade. Add them to the couscous, along with tomatoes and lemon juice. Toss to blend. Gently stir in feta, if using. Serve at room temperature or chilled.
Calories 110 Carbohydrates 22 Fat 2 Saturated fat 0
Mono unsaturated fat 1 Protein 4 Cholesterol 0 Fiber 4 Potassium 235
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