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6 servings
suggest servings
| 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 |
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.
| % Daily Value* | |
| Total Fat 9.0g | 15% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 497mg | 21% |
| Total Carbohydrate 29.0g | 10% |
| Dietary Fiber 2.0g | 9% |
| Sugars 2.0g | |
| Protein 7.0g | 15% |
| Vitamin A | 39% | Vitamin C | 29% | |
| Calcium | 9% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The National Heart, Lung and Blood institute (HTLBI) recently lowered it's cholesterol guidelines. The recommendations indicate that......
Good breakfast recipe, I have done this fruit salad several times, it is really a good way to combine all these melon fruits together, fresh orange juice and chopped mint leaves give these mixed fruits delicious flavor, and it is always a good start with these nice fruits salad.
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