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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Food Tips of the Week
In deciding on a meal plan, it is important to attempt to moderate your consumption of fats, refined carbohydrate and salt.
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Many scientific studies over the years have proved that eating excess animal fats can result in greater risk of cancer, heart problems and other inflammatory disorders.
Superfoods containing flavonoids
(inlcudes olive oil, brussels sprouts, soy and chamomile)
The flavonoids which exist in these types of food are thought to have properties in helping to prevent cancer.
Experts investigating the medical effects of flavonoids suspect that they could have many other health giving properties, amongst them, anti-viral and antitumor properties.
Most also have a low calorie count, so make sure you add them to your weight loss regime.
Athenian Couscous Salad Recipe Category
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