Athenian Couscous Salad
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette
Serves 6 peopleCategories: Salad- Salad Dressings- Slaw
Ingredients
- 1 (14 1/2 oz.) can vegetable broth Plus water to equal 2 cups
- 1 cup couscous, uncooked
- 1 large ripe tomato, coarsely diced
- 2 thin green onions, finely minced
- 1/2 cucumber, peeled, coarsely diced
- 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 tsp. salt
- 10 grinds fresh black pepper
- Pinch ground red pepper (cayenne)
Directions
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Bring the vegetable broth and couscous to a boil in a medium saucepan. Remove from heat, cover and set aside 10 minutes, or until the broth is absorbed. Transfer the couscous to a bowl and cool 10 minutes. Break up any lumps with your fingers.
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Add the tomato, green onions, cucumber, parsley and feta to the couscous.
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Put the lemon juice, olive oil, oregano, salt, ground black pepper and ground red pepper into a small jar. Cover and shake well to blend. Pour over the salad, mixing well. Serve at room temperature.