Athenian Couscous Salad
- 1 3/4 c (14.5-oz can) vegetable
- Broth
- 1 c Couscous
- 1 lg Ripe tomato, coarsely diced
- 2 Thin green onions, finely
- Minced
- 1/2 Cucumber, peeled, coarsely
- Diced
- 1/2 c Finely minced parsley
- 4 oz Feta cheese, finely crumbled
- 4 tb Lemon juice
- 2 1/2 tb Olive oil
- 1 1/2 ts Dried oregano, crushed
- 1/8 To 1/4 teaspoon salt
- 10 Grinds fresh black pepper
- 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.
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.
