Preparation: 20 Minutes plus refrigerating
Boil 1-1/2 cups of water in medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous with fork; cool, uncovered, 10 minutes.
Mix couscous, lemon juice and olive oil. Add tomatoes and green onions; cover. Refrigerate 4 hours or overnight.
Stir in cheese just before serving. Serve on lettuce-lined plate or as a filling for pita bread. Makes 6 servingsVariation: Prepare as directed, substituting 1 cup bulgar wheat, cooked as directed on pkg., for couscous.