Athenian Couscous Salad

Categories: 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

1. 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.

2. Add the tomato, green onions, cucumber, parsley and feta to the couscous.

3. 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.

Email to a friend | Print this recipe | Back