Athenian Couscous Salad Recipe

Step 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.

Step 2

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

Step 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.

Step 4

Refrigerate; bring the salad to room temperature before serving.

Things You'll Need

  • 1 3/4c (14.5-oz can) vegetable
  • Broth
  • 1c Couscous
  • 1lg Ripe tomato, coarsely diced
  • 2 Thin green onions, finely
  • Minced
  • 1/2 Cucumber, peeled, coarsely
  • Diced
  • 1/2c Finely minced parsley
  • 4oz Feta cheese, finely crumbled
  • 4tb Lemon juice
  • 2 1/2tb Olive oil
  • 1 1/2ts Dried oregano, crushed
  • 1/8 To 1/4 teaspoon salt
  • 10 Grinds fresh black pepper
  • Pinch cayenne pepper

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