MENU
 
 
  • Athenian Couscous Salad

    0 votes

    Ingredients

    • 1 3/4 c. (14.5-ounce can) vegetable Broth
    • 1 c. Couscous
    • 1 lrg Ripe tomato, coarsely diced
    • 2 x Thin green onions, finely Chopped
    • 1/2 x Cucumber, peeled, coarsely Diced
    • 1/2 c. Finely chopped parsley
    • 4 ounce Feta cheese, finely crumbled
    • 4 Tbsp. Lemon juice
    • 2 1/2 Tbsp. Extra virgin olive oil
    • 1 1/2 tsp Dry oregano, crushed
    • 1/8 x To 1/4 tsp. salt
    • 10 x Grinds fresh black pepper Healthy pinch cayenne pepper

    Directions

    1. 1. Put the broth and couscous into a medium saucepan and bring to a boil.
    2. Remove from the heat and set aside 5 min, till the broth is absorbed.
    3. Transfer the couscous to a bowl and cold. When cold, break apart the lumps with your fingers.
    4. 2. Add in the tomato, green onions, cucumber, parsley and feta to the couscous.
    5. 3. Put the lemon juice, extra virgin olive oil, oregano, salt, pepper and cayenne into a small jar. Cover and shake well to blend. Pour over the salad, mixing well.
    6. 4. Chill; bring the salad to room temperature before serving.

    Similar Recipes

    Leave a review or comment