Place 1 cup of dry couscous into a heatproof bowl. Pour 1 cup of boiling water over the couscous, immediately cover the bowl tightly with a lid or plastic wrap, and let sit for 5 minutes. Remove the cover and fluff the couscous thoroughly with a fork to separate the grains. Set aside to cool to room temperature.
yum!Method
Finely dice the cherry tomatoes and cucumber into very small pieces so they blend evenly with the light texture of the couscous. Trim off the green leafy tops of the green onions, keeping only the firm white stem parts. Mince them finely. Finely chop the fresh coriander.
Transfer the cooled couscous into a medium salad bowl. Add the finely diced cherry tomatoes, cucumber, minced white green onion stems, and chopped coriander.
When ready to eat, drizzle the olive oil and white balsamic over the salad with salt and pepper and gently toss until everything is thoroughly mixed.
Transfer to serving plates or bowls and crown with a generous mound of coarsely crumbled feta cheese right on top before serving.
