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Couscous and "Feta" Salad

What you need: 

3 tablespoon white wine vinegar
3 tablespoon lemon juice
6 tablespoon peanut oil (i use olive oil)
1 tablespoon coarse salt (i use less)
1 teaspoon black pepper
1/2 cup water
1 cup of dry, whole wheat couscous
4 green onions, chopped
2 whole cucumbers, seeded and chopped
1 cup of fresh mint leaves (2 tablespoon dry) chopped
4 oz. of vegan feta cheese, crumbled (see below)
1 cup of pistachio nuts, shelled
optional: 12 radishes, sliced thinly

What you do: 

Dressing: Wisk together 3 tablespoon of vinegar with lemon juice, iol, salt and pepper. This is strong, but the couscous dilutes it. In a saucepan, bring water to boil. Remove from heat and very quickly stir in couscous, and then cover and let it sit for 5 minutes off heat. Should be chewy but soft.
Salad: In a large bowl, combine onions, cucumber, mint, and vegan feta with warm couscous. Wisk dressing and pour over. Let stand at room temperature for at least an hour, and add nuts (and radishes) just before serving.
Vegan Feta: Here are a few recipes for vegan feta cheese: http://veganfeastkitchen.blogspot.com/2006/04/new-improved-quick-tofu-fe... http://www.fatfreevegan.com/dressings/feta.shtml http://www.theveggietable.com/recipes/mockfeta.html

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

This salad is AMAZING. Make it, add lots of radishes, and be happy.

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This was yummy.  And ohmygod.  The first recipe for feta is out of this world.  (Sorry to the author of this recipe to be so fixated on the feta recipe).  I've used it for a couple of recipes--most successfully on pizza!  Yum.  If you make a garlic mashed potato pizza, put this feta on top.  I swear it would fool the biggest cheese eater.  Just try it.  This is going to be a staple for me. 

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