| 1.33 | cup | Couscous |
| 1 | unit | cucumbers |
| 1 | tbsp | dijon mustard |
| 0.25 | lb | Feta Cheese |
| 0.25 | cup | olive oil |
| 0.25 | cup | parsley |
| 0.5 | tsp | pepper, black |
| 1 | tbsp | red wine vinegar |
| 1 | tsp | salt |
| 3 | unit | scallions |
| 2 | cup | water |
1. Bring the water to a boil in a saucepan over high heat. Meanwhile, seed and chop the cucumbers, and chop the scallions and parsley. Remove the water from the heat when it is boiling, and stir in couscous. Cover, and let stand for 10 minutes. Scrape the couscous into a mixing bowl, fluff with a fork, and refrigerate.
2. Make the dressing by whisking together the salt, black pepper, red wine vinegar, and Dijon mustard in a small bowl. Slowly drizzle in the olive oil while continuing to whisk until the oil has thickened the dressing. Fold the cucumber, scallions, and parsley into the couscous. Serve with feta cheese, and dressing separately.