Ingredients: 2 cup quick-cooking couscous 1-3/4 cup boiling water 2 cup romaine, sliced 1 cup diced, cored plum tomatoes 1/2 cup minced curly leaf parsley 1/3 cup thinly sliced green onions 1/4 cup chopped fresh dill 2 tablespoon chopped fresh mint 2 oz. feta

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Place the couscous in a large bowl and cover with the bowling water. Cover the bowl and let stand 10 minutes. Fluff with a fork and let cool completely. Add remaining ingredients and toss with dressing.

For the dressing:
Whisk oil, juice, water, garlic and salt in small bowl until blended. Taste and adjust seasoning if necessary.

Dressing:
1/4 cup olive oil
1/3 cup lemon juice
1 tablespoon cold water
1 crushed garlic clove (and I think more is better)
1/2 tsp. salt