Bring water to boil in medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 min. Fluff couscous with fork; cool, uncovered, 10 min.
Mix couscous, lemon juice and oil in large bowl. Add tomatoes and onions; cover. Refrigerate at least 4 hours or up to 24 hours.
Stir in cheese just before serving. Serve on lettuce-covered plate or as a filling for pita bread.
Prepare as directed, substituting 1 cup bulgur wheat, cooked as directed on package, for the cooked couscous.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.