Couscous with Green Onion & Mint
Aileen Holdridge, 2010
10 oz box of couscous, plain or (2) 5.8 boxes of roasted garlic & olive oil - brand used Near East ( I used one box of each for the lg batch I made) 
2/3 C lemon juice
3 tbsp red wine vinegar
2 tbsp dijon mustard
4 cloves garlic, minced
1 bunch scallions, chopped
1 15oz can garbanzo beans
1 cucumber, peeled, seeded, chopped
1 3.8 oz can black olives, drained
1 bunch fresh parsley, finely chopped
1 container of grape tomatoes
1/4 C fresh mint leaves, chopped
1/2 C feta cheese, crumbled - not included in the batch I made Prepare couscous according to package directions. Transfer couscous to a large bowl; fluff with fork and set aside.
Mix lemon juice, vinegar, mustard and garlic in small bowl; whisk in oil.
Add scalions, garbanzo beans, cucumber, olives, parsley, mint & tomatoes to couscous.
Add dressing, and feta if desired, and toss well.
Cover & chill