Athenian Couscous Salad

Title:
Athenian Couscous Salad

Yield:
6 Servings

Categories:
Salad,
Vegetarian,
Grains,
Cheryl




Ingredients:





 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini