Athenian Couscous Salad

Yields:	6 servings
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	Preparation	15 minutes
	Cooking	5 minutes
	Ready In	20 minutes

Ingredients

1 3/4	cups	vegetable stock
1	cup	couscous
1	large	tomato	ripe, coarsely diced
2	each	scallions, spring or green onions	thin, finely minced
1/2	each	cucumber	peeled, coarsely diced
1/2	cup	parsley leaves	finely minced
4	ounces	feta cheese	finely crumbled
4	tablespoons	lemon juice
2 1/2	tablespoons	olive oil
1 1/2	teaspoons	oregano	dried, crushed
1/8-1/4	teaspoon	salt
1	x	black pepper	ground fresh
1	pinch	cayenne pepper

Directions

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.

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Member Review

Sauerbraten(Pot Roast)

Really liked this recipe . Saved my a trip to the book store for buying a German cook book. Thanks!

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