Instructions: Share. Its from Bon Appetit, Jan. 1994 issue-I made it for the first time about a year ago, to bring to a party...it was a hit with all the guests, and the hostess asked to keep some of the leftovers for herself! Be forewarned, this recipe makes quite a bit, and is vegetarian, but not quite vegan.

Bring water to a boil in a heavy large saucepan. Mix in couscous. Cover and remove from heat. Let stand 10 minutes. Transfer couscous to a large bowl;fluff with fork. Set aside. Mix lemon juice, vinegar, mustard and garlic in small bowl. Whisk in oil. Add green onions, garbanzo beans, cucumber, olives, parsley, mint and dressing to couscous; toss well. Add cheese and toss gently. Can be made 6 hours ahead. cover and chill.

Makes
8-10 servings.

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