Athenian Couscous Salad Recipe
1 3/4 cup (14.5-oz can) vegetable
1 cup couscous
1 large ripe tomato, coarsely diced
2 thin green onions, finely
1/2 cucumber, peeled, coarsely
1/2 cup finely minced parsley
4 oz feta cheese, finely crumbled
4 tbsp lemon juice
2 1/2 tbsp olive oil
1 1/2 tsp dried oregano, crushed
1/8 to 1/4 teaspoon salt
10 grinds fresh black pepper
1 pinch cayenne pepper
1. Put the broth and couscous into a medium saucepan and bring to a
boil. Remove from the heat and set aside 5 minutes, until the broth
is absorbed. Transfer the couscous to a bowl and cool. When cool,
break apart the lumps with your fingers. 2. Add the tomato, green
onions, cucumber, parsley and feta to the couscous. 3. Put the lemon
juice, olive oil, oregano, salt, pepper and cayenne into a small jar.
Cover and shake well to blend. Pour over the salad, mixing well. 4.
Refrigerate; bring the salad to room temperature before serving.
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Athenian Couscous Salad Recipe Category
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