Instructions: Boil 1 1/2 cups water in medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous with fork; cool, uncovered, 10 minutes.

Mix couscous, lemon juice and olive oil. Add tomatoes and green onions; cover. Refrigerate 4 hours or overnight.

Stir in cheese just before serving. Serve on lettuce-lined plate or as a filling for pita bread.

This recipe yields 6 servings.

Variation - Mediterranean Tabbouleh Salad. Prepare as directed, substituting 1 cup bulgar wheat, cooked as directed on package, in place of couscous.

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