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Athenian Couscous Salad

Yields:6 servings
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Recipe Cooking TimePreparation15 minutes
Cooking5 minutes
Ready In20 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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